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Veggie Lasagna Rolls

These Veggie Lasagna Rolls are a delicious twist on a classic! Packed with veggies and cheesy goodness, they're perfect for any dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Healthy, Vegetarian
Servings: 4 servings

Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 1 medium yellow onion sliced
  • 1 head broccoli top minced
  • 1 cup mushrooms minced
  • to taste Kosher or sea salt
  • 2 cloves garlic minced
  • 3 cups kale chopped
  • 1 cup low-fat ricotta cheese
  • 1.5 cups part-skim mozzarella cheese shredded
  • 0.5 cup low-fat cottage cheese (small curd if possible)
  • 1 unit egg white
  • 1 teaspoon fresh oregano chopped
  • 1 teaspoon fresh basil chopped
  • 0.5 teaspoon black pepper
  • 10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
  • 0.25 cup grated Parmesan cheese

For the Marinara Sauce:

  • 24 ounces marinara sauce (no sugar added)

Instructions

Instructions

  • Step 1: Prepare the Marinara Sauce - Pour the marinara sauce into the bottom of your baking dish. Spread it evenly to create a delicious base for your lasagna rolls.
  • Step 2: Sauté the Vegetables - In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Stir in garlic, broccoli, and mushrooms, seasoning with salt to taste. Cook for an additional 5-7 minutes until tender. Finally, add kale and cook until wilted. Remove from heat and let cool slightly.
  • Step 3: Mix the Cheese Filling - In a large mixing bowl, combine ricotta cheese, mozzarella cheese, cottage cheese, egg white, oregano, basil, and black pepper. Mix until well combined.
  • Step 4: Assemble the Rolls - Lay the cooked lasagna noodles flat. Spoon 2-3 tablespoons of cheese mixture onto each noodle, followed by sautéed vegetable mixture. Carefully roll each noodle up, starting from one end, and place seam-side down in the baking dish over marinara sauce.
  • Step 5: Top and Bake - Pour any remaining marinara sauce over the rolls. Sprinkle remaining mozzarella and Parmesan cheese over the rolls. Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  • Step 6: Serve and Enjoy - Let the Veggie Lasagna Rolls cool for a few minutes before serving. Garnish with extra herbs if desired, and enjoy!

Equipment

  • Large pot
  • Skillet
  • Baking Dish
  • Mixing Bowls
  • Aluminum Foil

Notes

  • These rolls can be made ahead of time and stored in the refrigerator for up to 3 days.
  • For a low-carb option, swap whole-wheat noodles for zucchini noodles.
  • Feel free to customize with your favorite vegetables or herbs.
  • Leftovers can be reheated in the microwave or oven.
  • Don’t overstuff the rolls to make rolling easier!