Vegetable Lasagna Roll Ups
These Garden Vegetable Lasagna Roll Ups are a simple, colorful twist on classic lasagna. Loaded with sautéed vegetables and a mix of ricotta, mozzarella, and Parmesan, they’re high in fiber and plant-based protein. Quick to prepare, freezer-friendly, and perfect for everyday meals or meal prep, they make a satisfying, wholesome dinner the whole family will love.
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.
