Ingredients
Here are the essential components you’ll need to create these delectable vegetable lasagna roll-ups. Each ingredient is chosen to create a perfect balance of creamy, savory, and fresh flavors.
For the Lasagna and Sauce:
- 12 Lasagna Noodles: Standard, wavy-edged noodles work best for their texture and ability to hold the filling. Cook them just until al dente to ensure they are pliable but not mushy.
- 1 Jar (24 ounces) Marinara Sauce: A high-quality store-bought marinara sauce is a fantastic time-saver. Look for one with simple ingredients like tomatoes, garlic, onion, and herbs. Of course, your favorite homemade sauce will make this dish even more special.
- 1 tablespoon Olive Oil: For sautéing the vegetables, adding a foundational layer of flavor.
- Salt: For seasoning the pasta water and the vegetable filling.
For the Creamy Ricotta Filling:
- 15 ounces Whole Milk Ricotta Cheese: The star of the filling. Whole milk ricotta provides a richer, creamier texture than part-skim, which can sometimes be grainy.
- 1 large Egg: This acts as a binder, helping the ricotta filling set during baking and preventing it from oozing out of the roll-ups.
- 1 cup Grated Parmesan Cheese: Adds a sharp, salty, and nutty flavor that cuts through the richness of the ricotta and mozzarella. Freshly grated is always recommended for the best flavor and melt.
- 1/2 cup Chopped Fresh Parsley: Brings a bright, fresh, and slightly peppery note that lightens up the cheesy filling.
- 1 teaspoon Dried Italian Seasoning: A convenient blend of oregano, basil, thyme, and other herbs that infuses the filling with classic Italian flavor.
- 1/2 teaspoon Garlic Powder: Provides a mellow garlic flavor throughout the cheese mixture without the harshness of raw garlic.
- 1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances all the other flavors.
For the Vegetable Medley:
- 10 ounces Frozen Chopped Spinach, thawed: A classic lasagna ingredient. It’s crucial to squeeze out as much water as possible after thawing to prevent a watery final dish.
- 1 medium Zucchini, finely diced: Adds a subtle sweetness and tender texture. Dicing it finely ensures it cooks quickly and incorporates well into the filling.
- 8 ounces Cremini Mushrooms, finely chopped: These provide a deep, earthy, and “meaty” flavor that gives the roll-ups a satisfying heartiness.
- 1 small Onion, finely chopped: Forms the aromatic base for the vegetable medley, adding a sweet and savory depth.
For Assembly and Topping:
- 2 cups Shredded Low-Moisture Mozzarella Cheese: This is the key to that glorious, gooey, golden-brown cheese pull. Low-moisture mozzarella melts beautifully without releasing excess water. Shredding your own from a block is highly recommended for the best results.
Instructions
Follow these detailed steps to assemble your perfect Vegetable Lasagna Roll-Ups. Taking your time with each stage will guarantee a delicious and beautifully structured final product.
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Bring a large pot of generously salted water to a rolling boil. Add the lasagna noodles and cook according to package directions, but aim for the lower end of the time range for an “al dente” texture. You want them flexible enough to roll but firm enough to not tear. Once cooked, drain the noodles carefully and lay them flat in a single layer on parchment paper or a lightly oiled baking sheet to prevent them from sticking together.
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes, until it begins to soften and become translucent. Add the finely chopped mushrooms and diced zucchini to the skillet. Continue to cook, stirring occasionally, for about 7-9 minutes. The goal is to cook off most of the moisture released by the vegetables and for them to become tender and lightly browned. Once cooked, remove the skillet from the heat and set aside to cool slightly.
In a large mixing bowl, combine the whole milk ricotta, the large egg, 1 cup of Parmesan cheese, the chopped fresh parsley, Italian seasoning, garlic powder, and black pepper. Mix until everything is thoroughly combined and smooth. Next, prepare the thawed spinach. Place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess water as possible. This step is critical to prevent a watery filling. Add the squeezed spinach and the cooked vegetable medley from the skillet to the ricotta mixture. Stir until all the vegetables are evenly distributed throughout the cheese filling.
Spread about 1 cup of your marinara sauce evenly over the bottom of your prepared 9×13 inch baking dish. This will prevent the roll-ups from sticking and create a flavorful base. Now, take one of the cooked lasagna noodles. Spread approximately 1/3 cup of the vegetable and ricotta filling evenly over the entire surface of the noodle, leaving a small border at the edges. Starting from one of the short ends, carefully roll the noodle up into a tight spiral. Place the roll-up seam-side down into the prepared baking dish. Repeat this process with the remaining noodles and filling, arranging them snugly in the dish.
Once all the roll-ups are in the dish, spoon the remaining marinara sauce over the top of them, ensuring they are well-covered. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the sauce. Cover the baking dish tightly with aluminum foil. This traps the steam and helps the roll-ups cook through without the cheese burning. Bake in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil and continue to bake for another 15-20 minutes, or until the sauce is bubbly and the mozzarella cheese is completely melted, golden brown, and slightly crispy in spots.
Remove the baking dish from the oven and let it rest for at least 10 minutes before serving. This crucial resting period allows the roll-ups to set, making them easier to serve and ensuring they hold their beautiful shape. Garnish with additional fresh parsley or basil if desired before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 480
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g