How to Make Vegetable Lasagna Rolls
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I’ve seen lasagna rolls on Pinterest before, and I always thought they were so cute. Although I’ve shared a few vegetarian lasagna recipes on here before (brussels sprouts and mushrooms and vegetarian), I never tried making lasagna rolls before. I thought it would be a perfect kid-friendly meal to make for my family and I was right.
Vegetable lasagna rolls are an awesome meal for my family because they are super easy to make and the petite rolls are individually-sized for my young kids. I also love this particular recipe because I was able to sneak in better for you ingredients (read: broccoli and mushrooms) that my kids didn’t even notice.
If you’re looking for a delicious, filling and good for you recipe, you should definitely try out these vegetable lasagna rolls. They are super easy to make and my family loved it. Plus, you can pick up all the ingredients on sale at your local Sprouts. Until October 19th, you can get 35% off of select Better for You brands, like Cascadian Farms Organic and Muir Glen Organic.
This was the first time I tried Muir Glen’s tomato sauce and I was so impressed with the flavor. It tasted just as good as homemade sauce, without all the hassle. I also used Cascadian Farms frozen broccoli in the lasagna recipe, which was great because it was so much quicker than having to clean and cut fresh broccoli. Every week, I shop at Sprouts, so I’m pretty excited about their sales so I can stock my pantry with all of the wholesome items to create delicious and better for you family meals.
I hope you will try out this vegetable lasagna recipe. It is so good and simple to make, this is definitely going to be on regular rotation when I’m prepping my family meals.
Vegetable Lasagna Rolls
1 lb. lasagna noodles
8 oz. button mushrooms
1 bag of Cascadia Farms Organic frozen broccoli
15 oz. container ricotta cheese
2 cups shredded mozzarella
¼ cup grated Parmesan
2 tablespoons fresh basil, finely chopped
1 jar of Muir Glen Organic Marinara Sauce
Salt and Pepper to taste
Boil a large pot of water. Once the water is boiling, add the lasagna noodles and boil just until tender. Drain the pasta in a colander and set aside.
While the lasagna noodles are boiling, prepare the vegetable mix. Finely chop the mushrooms and broccoli. Cook for 1 minute in the microwave and drain to remove as much liquid as possible.
Next, prepare the cheese mix. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, and salt and pepper. Stir until they are evenly combined. Add the vegetables and fresh basil and stir to combine again. Taste and adjust the salt or pepper if needed.
Carefully lay out a few lasagna noodles at a time on a flat surface. Add approximately ⅓ cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end. Once covered in the filling, roll the noodles up. You should get approximately finished 12 roll ups (you may have extra noodles).
To bake the roll ups, preheat the oven to 350 degrees. Coat a 9×9 casserole dish with non-stick spray. Spread about ¼ of the pasta sauce in the bottom of the casserole dish, then arrange the roll ups on top. Pour the remaining sauce over top and sprinkle the remaining cup of mozzarella over the top. Bake for 20-30 minutes, or until the cheese starts to brown on top. Enjoy!