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Home » Italian » Lasagna Roll Ups with Vegetables & Herbed Ricotta

Lasagna Roll Ups with Vegetables & Herbed Ricotta

Published: Nov 20, 2020

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Lasagna roll ups with vegetables and ricotta cheese is a easy version of the traditional lasagna recipe.

This meatless lasagna is loaded with seasoned veggies, herbed ricotta, pasta sauce and cheese.

Easy to make, perfectly portioned and looks pretty!

vegetable lasagna being picked up with a spatula from a tray

About this recipe

Lasagna roll ups are made by rolling cooked lasagna sheets with vegetables and ricotta filling. They are topped with grated cheese and baked till cheese melts.

This Veggie Lasagna Roll Ups

  • Is a delicious comfort food
  • Makes for a great meatless dinner
  • A show stopper main dish to serve for gatherings
  • Make a big batch and freeze some for later

How to make Vegetarian Lasagna Roll ups:

Cooking the noodles-

We are going to use the regular lasagna sheets, not the easy cook kind.

Cook the sheets in plenty of salted water according to package instructions.  Drain the water and add some oil so they don’t stick to each other.

Once they are little cool to handle, spread them on a baking sheet in a single layer.

Vegetable Filling –

In a pan heat olive oil and add onion and garlic and cook for three minutes. Add the bell pepper, corn and lima beans and cook for few minutes. Add the spinach and carrot (optional) and cook till spinach wilts down. Add red chili flakes, black pepper, Italian seasoning and salt. Cook for couple more minutes till most of the moisture is absorbed and the mixture becomes dry. Taste and adjust the seasoning.

Turn off the stove and let the mixture cool completely.

Now add couple of teaspoons of sauce and grated cheese to the veggie mixture. Mix it well.

1 -5 pics - chopped veggies cooked and cheese and pasta sauce are added. 6 th pic is the filling of ricotta cheese with herbs.

For the Ricotta Mix:

In a bowl add the ricotta cheese, garlic powder, red chili powder, onion powder, a big handful of finely chopped parsley, salt and black pepper. Mix it till smooth. Taste and adjust the seasoning.

To Assemble:

To a baking tray add few tablespoons of the marinara sauce to cover the bottom of the tray.

To each lasagna sheet spread about two teaspoons of the ricotta filling ( as shown in the picture). Add a table spoon of the veggie mixture on the top. At this point you can add some grated cheese on top of the veggie filling. Roll up the lasagna sheet and place them in a baking tray. Repeat with rest of the lasagna sheets and the filling.

Add more sauce to cover the rolls and top it with grated cheese. Drizzle little olive oil and cover it with a foil.

ricotta cheese and veggie filling rolled with lasagana sheet and baked in the oven

Bake at 350 F for 20- 22 minutes.  

Drizzle some more olive oil and garnish with parsley or basil.

baked lasagna roll ups fresh out of the oven
2 veggie lasagna rolls ups served in a white plate garnished with fresh herbs

Few more Pasta Dishes –

Spaghetti with Rao’s Sauce

Coriander Cashew Pesto Pasta

Pasta with Vegetables in Tomato Sauce

Instant Pot Thai Red Curry Pasta

If you tried this Lasagna Roll Ups recipe, don’t forget to give a star rating below.

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2 veggie lasagna rolls ups served in a white plate garnished with fresh herbs

Veggie Lasagna Roll Ups

Lasagna roll ups with vegetables and ricotta cheese is a easy version of the traditional lasagna recipe.
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Print Pin Rate
Course: Dinner
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Servings: 3 people
Author: Madhavi

Equipment

  • Oven

Ingredients

  • 10 lasagna sheets
  • 2 – 3 cups Pasta Sauce I used Rao's Sauce
  • Grated Cheese as needed (mozzarella or mixed cheese)
  • 1 tbsp olive oil

Ricotta Mix:

  • 1 ¼ cup ricotta cheese
  • ½ tsp red chili powder or red chili flakes
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • big handful of finely chopped parsley
  • black pepper to taste
  • salt to taste

Veggie Mix:

  • 1 small onion, diced
  • 1 large red bell pepper, diced
  • ¾ cup frozen corn, thawed
  • ½ mini lima beans ( boiled)
  • 1 grated carrot (optional)
  • 3 cups spinach
  • 1 tsp italian seasoning
  • ½ tsp red chili flakes
  • ¼ black pepper
  • salt to taste
  • 1 tbsp olive oil

Instructions

COOKING THE NOODLES-

  • We are going to use the regular lasagna sheets, not the easy cook kind.
  • Cook the sheets in plenty of salted water according to package instructions.  Drain the water and add some oil so they don’t stick to each other.
  • Once they are little cool to handle, spread them on a baking sheet in a single layer.

VEGETABLE FILLING –

  • In a pan heat olive oil and add onion and garlic and cook for three minutes. Add the bell pepper, corn and lima beans and cook for few minutes. Add the spinach and carrot (optional) and cook till spinach wilts down. Add red chili flakes, black pepper, Italian seasoning and salt. Cook for couple more minutes till most of the moisture is absorbed and the mixture becomes dry. Taste and adjust the seasoning.
  • Turn off the stove and let the mixture cool completely.
  • Now add couple of teaspoons of sauce and grated cheese to the veggie mixture. Mix it well.

FOR THE RICOTTA MIX:

  • In a bowl add the ricotta cheese, garlic powder, red chili powder, onion powder, a big handful of finely chopped parsley, salt and black pepper. Mix it till smooth. Taste and adjust the seasoning.

TO ASSEMBLE:

  • To a baking tray add few tablespoons of the marinara sauce to cover the bottom of the tray.
  • To each lasagna sheet spread about two teaspoons of the ricotta filling . Add a table spoon of the veggie mixture on the top. At this point you can add some grated cheese on top of the veggie filling. Roll up the lasagna sheet and place them in a baking tray. Repeat with rest of the lasagna sheets and the filling.
  • Add more sauce to cover the rolls and top it with grated cheese. Make sure all the rolls are covered with the pasta sauce. Drizzle little olive oil and cover it with a foil.
  • Bake at 350 F for 20- 22 minutes till the edges are bubbly and the cheese is melted.
  • Let lasagna cool for 15 minutes before serving.
  • You can drizzle little more olive and chopped parsley or basil before serving.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. varsha parikh

    December 15, 2021 at 1:05 pm

    I need to make Lasagna rolls for 19 people. can you provide measurements for it? I think 1 roll per person should be enough. though I like to have atleast 6 extra just in case. TIA

    Reply
    • Madhavi

      December 15, 2021 at 9:09 pm

      You will need 2 to 3 rolls for one person if this is the main course. The recipe I shared makes 10 rolls. You can multiply the recipe depending on how many rolls you would like to make.

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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