Roasted Vegetable Lasagna Roll Ups

• 12 lasagna noodles, cooked
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 cup béchamel sauce
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 375°F. Toss diced vegetables with olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 While vegetables roast, cook lasagna noodles according to package directions until al dente.
3. 3 In a bowl, combine roasted vegetables with marinara sauce and half of the mozzarella.
4. 4 Lay out a cooked noodle, spread a spoonful of vegetable mixture along the center, and roll up tightly.
5. 5 Place each roll seam-side down in a greased baking dish.
6. 6 Pour béchamel sauce over the rolls, sprinkle with remaining mozzarella and Parmesan.
7. 7 Bake for 20-25 minutes until bubbly and golden.
8. 8 Let cool for 5 minutes before serving, garnish with fresh basil.

Equipment

• Baking dish
• Baking sheet
• Mixing bowls
• Measuring cups

Variations

• Add cooked spinach or kale for extra greens.
• Substitute ricotta for some of the mozzarella for a creamier texture.

Substitutions

• Use store-bought marinara sauce if pressed for time.
• Substitute cheddar cheese for mozzarella if preferred.

Pairings

• Caesar salad
• Garlic knots

Nutrition

Tips

• For a make-ahead option, assemble and refrigerate the rolls for up to 24 hours before baking.
• Use no-boil lasagna noodles to save time if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• Serve with a side salad of mixed greens.
• Pair with garlic bread for a complete meal.

FAQ