Veggie Lasagna Rollups Recipes

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VEGETARIAN LASAGNA ROLL UPS



Vegetarian Lasagna Roll Ups image

Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.

Provided by Suzy Karadsheh

Categories     Entree

Time 1h10m

Number Of Ingredients 15

3-4 large zucchini, thinly sliced length-wise
Extra virgin olive oil (I used Greek Private Reserve olive oil)
Salt
1 lb lasgana noodles
1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
1/2 cup water
Grated Parmesan cheese
crushed red pepper flakes (optional)
20 oz ricotta cheese, you can use part-skim or fat-free if you prefer
6 oz goat cheese
2 cups part-skim shredded mozzarella, more for later
1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
3 tbsp chopped fresh garlic
Salt and pepper
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

Steps:

  • First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
  • Now, turn the oven heat down to 350 degrees F.
  • Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
  • Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
  • Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
  • Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
  • Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
  • Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
  • Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.

Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg

LASAGNA ROLL-UPS



Lasagna Roll-Ups image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 17

20 lasagna noodles
Kosher salt
2 tablespoons olive oil
1 medium onion, diced
1 cup finely chopped mushrooms (about 3 ounces)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced (about 1 1/2 tablespoons)
2 pounds ground beef
Freshly ground pepper
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
4 tablespoons minced fresh parsley
4 tablespoons minced fresh basil
1 30-ounce container whole-milk ricotta cheese (about 3 1/3 cups)
1 pound mozzarella, grated (about 3 1/2 cups)
1 cup grated parmesan cheese
2 large eggs

Steps:

  • Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
  • Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
  • Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
  • Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
  • If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.

BEEFY LASAGNA ROLL-UPS



Beefy Lasagna Roll-Ups image

I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 12

6 lasagna noodles
1 pound extra-lean ground beef
1 small onion, finely diced
1 (28 ounce) jar pasta sauce
1 tablespoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried chives
⅛ teaspoon dried oregano
1 pinch ground nutmeg
2 cups shredded yellow and white marbled Cheddar cheese, divided
1 (8 ounce) package light cream cheese, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
  • Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
  • Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
  • Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
  • Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g

VEGETABLE LASAGNA ROLL-UPS



Vegetable Lasagna Roll-Ups image

If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese

Steps:

  • Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
  • Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
  • Add mozzarella, spinach, broccoli and mushrooms. Mix well.
  • Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
  • Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
  • Add sauce to top of roll ups.
  • Add grated cheese.
  • Bake at 350 degrees uncovered for about 40 minutes.

VEGGIE LASAGNA ROLLUPS



Veggie Lasagna Rollups image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 pound lasagna noodles
Nonstick cooking spray, for spraying baking sheet
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
24 ounces white mushrooms, chopped
2 yellow squash, diced
2 zucchini, diced
1/2 cup white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
One 28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/4 cup chopped fresh parsley
32 ounces ricotta
1/2 cup grated Parmesan
2 large eggs
Salt and freshly ground black pepper
1 1/2 pounds shredded fresh mozzarella
Grated Parmesan, for sprinkling

Steps:

  • For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
  • For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
  • For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
  • To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
  • To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

LASAGNA ROLL UPS



Lasagna Roll Ups image

SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 14

1/3 pound ground beef
2 tablespoons chopped onion
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
Dash cayenne pepper
1-1/4 cups 4% cottage cheese, drained
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon onion powder
6 lasagna noodles, cooked and drained
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 525 calories, Fat 18g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1192mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 38g protein.

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From primaverakitchen.com


VEGAN LASAGNA ROLL-UPS - MAKE IT DAIRY FREE
2021-12-12 Stir together. Add in 1 cup mozzarella, 1/2 cup parmesan, garlic, Italian seasoning, nutmeg, salt, pepper, and the drained spinach. Stir together vegan well. Spread 3-4 tbsp of ricotta mixture on each flat noodle. Roll up each noodle. Place inside the sauce of your casserole dish. Top with another 1 1/2 cups of sauce.
From makeitdairyfree.com


ROASTED VEGETABLE LASAGNA ROLL UPS - RECIPE GIRL
2013-06-18 Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil.
From recipegirl.com


VEGETARIAN LASAGNA ROLLUPS - CHARISSE YU
2019-12-04 Spread pasta sauce in baking dish and stagger in the lasagna roll ups. Top with remaining shredded mozzarella and bake for 25 minutes. For a nice bubbly top, broil on high for a few minutes at the end of cooking time.
From charisseyu.com


VEGGIE LASAGNA ROLL UPS - KROLL'S KORNER
2016-07-27 Using the potato peeler, peel zucchini slices to lay down on each lasagna noodle. Stop peeling when you hit the seeds. Then lay down ~1/4 cup of the cheese mixture onto each noodle and spread across noodle with clean hands.
From krollskorner.com


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