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!
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.
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.
Bake at 350 F for 20- 22 minutes.
Drizzle some more olive oil and garnish with parsley or basil.
Few more Pasta Dishes –
Pasta with Vegetables in Tomato Sauce
Instant Pot Thai Red Curry Pasta
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Veggie Lasagna Roll Ups
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.
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