Vegetable Lasagna Roll Ups

• 8 lasagna noodles, cooked
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup spinach, chopped
• 1/2 cup mushrooms, finely chopped
• 1/2 cup zucchini, finely chopped
• 1 egg
• 1 teaspoon Italian seasoning
• 1 jar (24 oz) marinara sauce
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, 1/4 cup mozzarella, Parmesan, spinach, mushrooms, zucchini, egg, Italian seasoning, salt, and pepper.
3. 3 Lay out a lasagna noodle and spoon a generous amount of the veggie mixture along the shorter edge.
4. 4 Roll up tightly and place seam side down in a greased baking dish.
5. 5 Repeat with remaining noodles and filling.
6. 6 Spread marinara sauce over the rolls.
7. 7 Top with remaining mozzarella.
8. 8 Bake for 35 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For gluten-free, use gluten-free lasagna noodles.
• These roll-ups can be assembled ahead and refrigerated for up to a day before baking.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

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

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of red wine for a cozy dinner.

FAQ