These Garden Vegetable Lasagna Roll Ups transform simple, fresh veggies into a colorful, protein-packed meal that’s both satisfying and nutritious.
Loaded with fiber-rich zucchini, carrots, mushrooms, and a trio of cheeses, this dish offers plant-based protein and healthy fats while keeping saturated fat low.
Quick to prepare, freezer-friendly, and perfect for meal prep, it’s an everyday comfort food that’s hearty, wholesome, and full of flavor.
Vegetable Lasagna Roll Ups
Equipment
- 1 large pot (for boiling noodles)
- 1 colander (for draining pasta)
- 1 Large skillet (for sautéing vegetables)
- 1 large bowl (for mixing cheeses and veggies)
- 1 9×9-inch casserole dish (for baking roll ups)
- 1 cheese grater (for zucchini and carrots)
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 1 lb lasagna noodles
- 1 Tbsp cooking oil
- 2 cloves garlic minced
- 1 yellow onion diced
- 8 oz button mushrooms sliced
- 1 zucchini grated
- 2 carrots peeled and grated
- 1 tsp dried oregano
- Salt and pepper to taste
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 24 oz jar pasta sauce
Instructions
- Boil the Lasagna Noodles: Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, carefully add the lasagna noodles, stirring occasionally to prevent them from sticking together. Cook the noodles until they are just tender but still firm to the bite, usually around 8–10 minutes depending on the brand. Overcooking will make them fragile and prone to tearing during rolling. Once cooked, drain the noodles in a colander and set them aside on a flat surface, separating them slightly so they don’t stick together.
- Prepare the Aromatics: Peel and mince the garlic cloves and dice the yellow onion into small, uniform pieces for even cooking. Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once the oil is shimmering, add the garlic and onion to the skillet. Sauté gently, stirring occasionally, until the onions are translucent and fragrant, about 3–4 minutes. This creates the flavorful base for the vegetable filling.
- Sauté the Mushrooms: While the onions and garlic cook, rinse the button mushrooms under cold water and pat them dry with a paper towel. Slice them thinly for quick, even cooking. Add the sliced mushrooms to the skillet and continue sautéing, stirring frequently, until the mushrooms release their moisture and shrink in size, becoming tender and slightly golden. This step intensifies the earthy flavor of the mushrooms and ensures they blend seamlessly with the other vegetables.
- Grate the Zucchini and Carrots: While the mushrooms are cooking, wash the zucchini and peel the carrots. Using a large-holed cheese grater, shred the zucchini and carrots into fine, uniform strands. This helps them cook quickly and mix evenly into the cheese filling without adding excess moisture. Set the grated vegetables aside temporarily.
- Combine Vegetables with Seasoning: Once the mushrooms are tender, add the grated zucchini and carrots to the skillet. Sprinkle in 1 teaspoon of dried oregano, about 1/4 teaspoon of salt, and a generous pinch of freshly cracked black pepper. Stir thoroughly and continue sautéing for 4–5 minutes until most of the moisture has evaporated and the vegetables are tender but not mushy. Remove the skillet from the heat and allow the vegetable mixture to cool slightly before combining with cheese.
- Prepare the Cheese Mixture: In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and an additional 1/4 teaspoon of salt. Use a spoon or spatula to mix thoroughly until the cheeses are fully incorporated into a smooth, creamy blend.
- Incorporate the Vegetables into Cheese: Once the vegetable mixture has cooled enough to handle without melting the cheese, fold it into the cheese mixture. Stir gently but thoroughly, ensuring every strand of zucchini, carrot, and slice of mushroom is coated with the creamy cheese blend. Taste the mixture and adjust salt and pepper as needed to balance the flavors.
- Fill and Roll the Lasagna Noodles: Lay a few cooked lasagna noodles flat on a clean surface or cutting board. Spoon approximately 1/3 cup of the cheese-vegetable mixture along the length of each noodle, spreading it evenly while leaving a 1/2-inch border at each end. Starting from one end, gently roll the noodle over the filling to create a compact, cylindrical roll. Repeat with the remaining noodles and filling until you have about 12 roll ups.
- Prepare the Casserole Dish: Preheat your oven to 350°F (175°C). Lightly coat a 9×9-inch baking dish with non-stick cooking spray. Pour about 1/4 of the pasta sauce evenly over the bottom of the dish to prevent sticking and add moisture. Arrange the lasagna roll ups seam-side down in the dish in a single layer. Pour the remaining pasta sauce over the top, covering each roll generously.
- Bake the Roll Ups: Place the prepared casserole dish in the preheated oven. Bake uncovered for approximately 40 minutes, or until the roll ups are heated through and the cheese is melted and slightly golden. The sauce should bubble around the edges, and the noodles may crisp slightly if left uncovered. For softer noodles edge-to-edge, cover the dish loosely with aluminum foil while baking.
- Cool and Serve: Once baked, allow the roll ups to rest for 5–10 minutes before serving. This helps the filling set slightly, making them easier to cut and serve. Serve hot, garnished with a sprinkle of extra Parmesan or fresh herbs if desired.
- Freezing Instructions (Optional): To freeze, place 2 roll ups in a freezer-safe, microwaveable container. Pour a little pasta sauce over each portion, then cover tightly. Freeze for up to three months. To reheat, thaw in the refrigerator overnight or microwave directly from frozen until heated through.
Notes
- Use fresh, firm vegetables for the best texture; avoid overly watery zucchini or mushrooms.
- Don’t overcook the lasagna noodles—they should remain slightly firm to avoid tearing during rolling.
- Let the sautéed vegetables cool slightly before adding to the cheese mixture to prevent the cheeses from melting prematurely.
- Roll the noodles tightly but gently to hold the filling together without breaking the pasta.
- This recipe is freezer-friendly, making it ideal for meal prep or batch cooking.
Chef’s Secrets for Perfect Roll Ups
The secret to flawless Garden Vegetable Lasagna Roll Ups lies in careful preparation of both vegetables and noodles.
Grating zucchini and carrots ensures even cooking and prevents excess moisture from making the filling soggy.
Sautéing mushrooms and onions first deepens their flavor and reduces water content, enhancing the overall texture.
When assembling, leaving a small border at each noodle end prevents filling from spilling during baking.
For an extra flavor boost, consider adding a pinch of nutmeg or fresh herbs like basil and parsley to the cheese mixture—these subtle additions elevate the dish without overpowering the vegetables.
Serving Suggestions to Impress Guests
These vegetable roll ups are versatile and can be served in various ways.
Pair them with a crisp green salad or roasted vegetables for a balanced, colorful meal.
For a heartier option, serve alongside garlic bread or a simple soup.
They also make an impressive presentation for dinner parties—arranging the rolls neatly in a casserole dish and topping with a sprinkle of fresh Parmesan or chopped basil adds a restaurant-quality touch.
For meal prep, serve with individual portions of sauce and a side of steamed vegetables for a convenient, nutritious lunch or dinner.
Storage Tips for Freshness and Flavor
Store leftover lasagna roll ups in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, freeze in individual portions with sauce in freezer-safe containers for up to three months.
To maintain the best texture, thaw in the refrigerator overnight before reheating.
Reheat in the oven at 350°F (175°C) until heated through, or use a microwave for a quicker option.
Covering with foil during reheating helps retain moisture and prevents the pasta from drying out.
Avoid repeated freezing and thawing to preserve taste and texture.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Substitute ricotta and mozzarella with plant-based cheese alternatives and skip Parmesan or use a vegan version.
You may also add a little nutritional yeast to enhance the cheesy flavor. The dish will still be creamy and flavorful.
2. Can I use other vegetables?
Absolutely. Bell peppers, spinach, or broccoli can easily replace or complement the zucchini, carrots, and mushrooms.
Just ensure the vegetables are chopped finely or grated to cook evenly and avoid excess moisture.
3. Can I prepare this ahead of time?
Yes! You can assemble the roll ups up to a day in advance, cover with sauce, and refrigerate until ready to bake.
This makes it an excellent option for meal prep or hosting dinner parties.
4. How do I reheat from frozen?
Remove individual portions from the freezer and reheat in the microwave until steaming hot, or thaw overnight in the refrigerator and bake in a preheated 350°F oven until heated through.
Cover with foil to retain moisture during baking.
5. Can I make this gluten-free?
Yes, by using gluten-free lasagna noodles.
Follow the same cooking instructions, but check the package for specific boiling times to prevent overcooking.
The rest of the recipe remains the same, preserving the creamy texture and delicious flavor.
