Vegetarian Lasagna Roll Ups
These Vegetarian Lasagna Roll-Ups are a lighter, protein-rich alternative to traditional lasagna. Featuring roasted zucchini, creamy cheeses, and fresh herbs, they’re easy to assemble, perfect for meal prep, and satisfyingly delicious. Bake them with your favorite tomato sauce and enjoy a comforting, wholesome dinner any night of the week.
Equipment
- 1 Large Baking Sheet
- 1 large pot (for boiling noodles)
- 1 Mixing Bowl
- 1 (9x13-inch) baking dish
- Parchment paper
- Measuring
- Spoon or spatula for spreading filling
Ingredients
- 4 large zucchini thinly sliced lengthwise
- 1 teaspoon salt for zucchini
- 2 tablespoons extra virgin olive oil divided
- 1 pound lasagna noodles
- 20 ounces ricotta cheese part-skim or fat-free
- 6 ounces goat cheese
- 2 cups shredded part-skim mozzarella plus extra for topping
- 1 bunch Italian parsley leaves chopped
- 8 garlic cloves minced
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 24 ounces tomato basil pasta sauce or homemade
- ¼ cup grated parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Prepare the Oven and Workstation: Preheat your oven to 450°F (230°C). While the oven heats, line a large, flat surface—like a countertop or cutting board—with parchment paper. This will serve as a place to lay and roll your cooked lasagna noodles later. Bring a large pot of water to a rolling boil, adding a generous pinch of salt. Having everything ready now will streamline the cooking process.
- Roast the Zucchini: Take your zucchini slices, thinly cut lengthwise, and lay them out on a large baking sheet. It’s fine if the slices touch slightly, but avoid overlapping. Brush each slice on both sides with extra virgin olive oil and lightly season with salt. Slide the baking sheet into the preheated oven and roast for 10–15 minutes, or until the zucchini is tender but still holds its shape. Once done, remove from the oven and lower the heat to 350°F (175°C). Allow the zucchini to cool slightly while you prepare the noodles.
- Cook the Lasagna Noodles: Add the lasagna noodles to the pot of boiling, salted water. Cook them according to the package instructions until al dente, usually about 12 minutes. As soon as the noodles are cooked, immediately transfer them to a bowl of cold water to stop the cooking process and prevent sticking. After they cool, drain the noodles and lay them flat on the prepared parchment paper. This prevents tearing while you assemble the rolls.
- Make the Cheese Filling: In a mixing bowl, combine ricotta cheese, goat cheese, shredded mozzarella, chopped parsley, and minced garlic. Season with ground black pepper, salt, and optional crushed red pepper flakes for a gentle kick. Add 1 tablespoon of olive oil to bring the mixture together. Using a spoon or spatula, stir until all ingredients are smoothly combined, creating a creamy, herb-infused filling.
- Assemble the Lasagna Roll-Ups: Lay a cooked lasagna noodle flat on the parchment paper. Using a spoon or spatula, spread an even layer of the cheese mixture along the length of the noodle, leaving about 1 inch of space at the edges. Place a slice of roasted zucchini on top of the cheese layer. Carefully roll the noodle from one end to the other, keeping the seam on the bottom to prevent unrolling. Repeat this process with all remaining noodles.
- Prepare the Baking Dish: Pour 2 1/4 cups of tomato pasta sauce and 1/2 cup of water into the bottom of a 9x13-inch baking dish. This liquid layer will prevent the roll-ups from drying out during baking and ensure a saucy, flavorful base.
- Arrange the Roll-Ups: Carefully place each lasagna roll-up seam-side down into the baking dish so that the spiral ends face up. Arrange them snugly, but avoid overcrowding. Once all rolls are positioned, spoon the remaining 3/4 cup of pasta sauce over the top. Sprinkle with grated parmesan and extra shredded mozzarella to create a golden, bubbly topping.
- Bake the Roll-Ups: Place the baking dish in the center rack of the oven. Bake at 350°F (175°C) for 40 minutes. About halfway through baking, check the bottom of the dish. If it appears dry, add up to 1/4 cup of water to maintain moisture. The cheese should be melted and the sauce bubbling slightly when done.
- Cool and Garnish: Remove the dish from the oven and allow it to rest for 5–10 minutes. This resting period helps the roll-ups hold their shape when serving. Garnish with fresh basil leaves for a burst of color and fresh flavor.
- Serve and Enjoy: Carefully plate the vegetarian lasagna roll-ups. They’re perfect on their own or paired with a side salad. The dish is high in protein, rich in fiber, and satisfying for a weeknight dinner or make-ahead meal. Enjoy the comforting flavors of roasted zucchini, creamy cheeses, and fragrant herbs in every bite.
Notes
- You can prepare the lasagna roll-ups a day ahead; simply assemble them in the baking dish with sauce, cover tightly, and refrigerate. Bake when ready.
- Freezing is easy: Assemble unbaked rolls in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze up to one month. Thaw in the fridge for 36 hours before baking.
- To prevent noodles from sticking together, immerse them in cold water immediately after boiling.
- For extra flavor, roast zucchini with a sprinkle of garlic or Italian herbs before layering.
- Adjust cheese and sauce quantities to taste; using part-skim cheeses reduces saturated fat without compromising creaminess.
