Veggie Lasagna Rollups

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian.  I like finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.Veggie Lasagna Rollups / The Grateful Girl Cooks!

Here’s what I came up with:  Use lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!  Here’s how I made them:

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Cook lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Veggie Lasagna Rollups / The Grateful Girl Cooks!

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to bakingSpoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear.

Once noodles have cheese layer, evenly divide the cooked veggies down each noodle.  Top with a bit of grated Mozzarella cheese.  Repeat process for each lasagna noodle.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish).  Roll each one of the lasagna noodles up, beginning at the short end.  Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity).  Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Bake lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Veggie Lasagna Rollups / The Grateful Girl Cooks!
Remove dish from oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.  Here’s a sideview of what it looked like once cooked and on the plate… a simple, meatless yet tasty veggie and cheese filled Italian lasagna rollup.  The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Hope you will consider trying this recipe. Make it your own by adding any other veggies of your choice to the mix, as well. AND…if you want to add meat… simply brown some crumbled Italian sausage and add to the veggie mixture – whatever works best for you!  Have a great day, friends.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

 

Veggie Lasagna Rollups
 
Prep time
Cook time
Total time
 
Cooked veggies, four cheeses, and Italian pasta sauce in rolled up lasagna noodles make this an easy to prepare, delicious and meatless meal.
As Prepared By:
Recipe type: Entree
Serves: 8 rollups
Ingredients
  • 4 ounces cream cheese (at room temp)
  • 16 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup yellow bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1 small package frozen spinach, thawed and drained really well
  • 7-8 mushrooms, chopped
  • 8 uncooked lasagna noodles
  • 1½ cups grated mozzarella cheese
  • 2 cups spaghetti sauce (prepared canned marinara)
  • Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)
Directions
  1. Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
  2. Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
  3. In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside ¼ of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
  4. Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
  5. Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
  6. Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
  7. Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
  8. Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.
Notes
The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply