Roasted Vegetable Lasagna Roll-Ups
Hearty veggie-packed lasagna served as individual roll-ups, full of delicious flavors.
Hearty veggie-packed lasagna served as individual roll-ups, full of delicious flavors.
- 1 large egg
- salt and freshly ground black pepper
- 1 cup sliced carrots
- 2 tbsp extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1 clove garlic ( minced)
- 2 tbsp chopped fresh basil
- 1 can crushed tomatos (i prefer contadina crushed roma)
- 1/4 - 1/2 tsp red pepper flakes ((optional))
- 1 red bell pepper (, seeded, cored & diced into
- 1/2 medium red or yellow onion (, diced into 3/4-inch pieces
- 10 cloves garlic ( skins left on)
- 4 tbsp olive oil ( divided)
- 2 cups broccoli florets ( chopped into small pieces)
- 8 oz mushrooms ( sliced)
- 1 medium zucchini (, chopped into 1/6-inch thick slices)
- 1 medium yellow squash (, chopped into 1/6-inch thick slic
- 12 whole wheat lasagna noodles ((regular semolina noodles
- 1 container low-fat ricotta
- 2 1/4 cups shredded mozzarella cheese ( divided (10 oz))
- 1/2 cup finely shredded asiago cheese ((2 oz))
- 1/2 cup finely shredded parmesan cheese ((2 oz))
- Carbohydrate 1.08705812506708 g
- Cholesterol 17.625 mg
- Fat 1.52377333334162 g
- Fiber 0.326966661257192 g
- Protein 0.657321041697637 g
- Saturated Fat 0.283007479168069 g
- Serving Size 1 1 Serving (41g)
- Sodium 207.370416667265 mg
- Sugar 0.760091463809888 g
- Trans Fat 0.108954791669193 g
- Calories 20 calories
Step-by-step
- Heat oven to 400 degrees.
- In a small saucepan heat 2 Tbsp olive oil over medium heat. Add garlic and saute 30 seconds, then stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.
- Meanwhile, Line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion and garlic cloves on foil and toss with 2 Tbsp olive oil, spread veggies into an even layer and bake 15 minutes.
- Remove from oven and add broccoli, mushrooms, zucchini and squash, drizzle veggies with 2 additional Tbsp olive oil, season with salt and pepper to taste. Toss veggies and return to oven, bake 10 - 15 minutes longer until tender. Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.
- While veggies are roasting, cook lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, blend together ricotta, egg and parsley. Stir in 1 1/2 cups of the mozzarella, the Asiago and Parmesan cheese, then season with salt and pepper to taste.
- Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.
- Spread 1/4 cup red sauce into an even layer in a 13 by 9-inch baking dish.
- To assemble lasagna roll ups, spread 1/4 cup of the ricotta mixture into an even layer over each lasagna noodle, then divide roasted vegetables evenly over cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those).
- Spoon 1 Tbsp of the red sauce evenly over veggies (along length of lasagna).
- Roll lasagna up, while covering sides as needed to prevent filling from spilling out sides (they will be pretty full).
- Transfer to baking dish placing roll ups side by side.
- Cover with remaining red sauce (being sure to cover tops of roll ups entirely so noodles don't dry on edges) and sprinkle with remaining mozzarella cheese.
- Tent baking dish with foil (don't let it touch cheese or it will stick), and bake in preheated oven 25 minutes, then uncover and bake 10 minutes longer.
- Serve warm garnished with fresh parsley or basil if desired.
My Roasted Vegetable Lasagna Roll-Ups Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from hunger. That’s why I’ve become a huge fan of make-ahead meals and recipes that are both impressive and relatively easy to execute. These Roasted Vegetable Lasagna Roll-Ups fit the bill perfectly. They’re visually stunning, bursting with fresh, vibrant flavors, and surprisingly manageable even on my most hectic days.
The inspiration struck during a rare moment of calm – a stolen afternoon browsing cooking blogs. I stumbled upon a recipe for lasagna roll-ups, a concept I immediately adored. The idea of individual portions, each a neat little package of cheesy, veggie-filled goodness, resonated deeply. No more wrestling with a giant pan of lasagna, struggling to serve even slices! Plus, the roll-ups are perfect for meal prepping. I can easily assemble them ahead of time, then pop them in the oven when I’m ready for dinner. This is a huge time saver on busy weeknights.
Why I love this recipe: The vibrant roasted vegetables add a burst of freshness and sweetness that complements the richness of the ricotta and cheese. The combination of textures – the tender noodles, the slightly crisp vegetables, the creamy ricotta – is simply delightful. I've adapted the original recipe to suit my family's preferences, incorporating whole wheat lasagna noodles for added fiber and substituting some of the cheeses to create a lighter, healthier version. It's a win-win situation – delicious food that is actually good for us!
The process is more straightforward than it might seem. Roasting the vegetables beforehand concentrates their flavors and creates a beautiful caramelization. The assembly of the roll-ups is surprisingly simple; a bit of layering and rolling, and you have these elegant little appetizers (or substantial entrees) ready for the oven. And the cleanup is minimal, which is another significant win in my book.
Beyond the convenience and deliciousness, these lasagna roll-ups offer a chance for creative customization. Feel free to experiment with your favorite vegetables. Add spinach, eggplant, or bell peppers of different colors. Vary the cheeses – goat cheese, provolone, or even a sprinkle of crumbled feta would all be fantastic additions. The beauty of this recipe is its flexibility; it adapts well to your taste preferences and what's in season.
I serve the lasagna roll-ups to my family, and they're always a hit. The kids love the individual portions, and even my picky husband can't resist the cheesy, veggie goodness. They're also ideal for potlucks, gatherings, or even a fancy weeknight dinner. These lasagna roll-ups aren't just a meal; they're an experience. They're a testament to the idea that healthy and delicious food can be both satisfying and manageable, even for the busiest of lives.
Tips for success:
- Roast your vegetables well: The roasting process enhances the flavor and texture of the vegetables, making them a star ingredient in the roll-ups.
- Don't overfill the rolls: Overfilling can make the rolls difficult to roll and cause the filling to spill out during baking.
- Cover the roll-ups with sauce: This helps prevent the noodles from drying out and ensures the roll-ups are moist and flavorful.
- Let them rest: Allow the lasagna roll-ups to rest for a few minutes after baking before serving. This helps them set and makes them easier to slice.
This recipe has become a staple in our household, a go-to dish when I need a quick, healthy, and incredibly delicious meal. It’s proof that even the busiest of us can enjoy delicious, home-cooked meals that are both impressive and satisfying. Give these Roasted Vegetable Lasagna Roll-Ups a try – you won't be disappointed!
