So, there I was, staring at a fridge full of veggies and just the faintest whisper of a craving for lasagna—classic, right? Enter these Roasted Vegetable Lasagna Roll-Ups! They’re like a comforting hug on a plate, but with a twist—each bite’s a delightful surprise, bursting with roasted flavors that somehow feel both gourmet and utterly familiar. And hey, they’re easier than you’d think, making them a weeknight savior when time’s not on your side.
Steps
- Preheat the oven to 400°F (200°C). In a small pan, heat 2 tablespoons of olive oil over medium heat, add garlic, and sauté for 30 seconds. Add crushed tomatoes, basil, optional red pepper flakes, salt, and pepper, bring to a simmer, then reduce heat and let it simmer for 30 minutes.
- Line a baking sheet with aluminum foil and scatter carrots, red bell pepper, red onion, and garlic cloves on top. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and bake for 15 minutes.
- Remove the baking sheet from the oven, add broccoli, mushrooms, zucchini, and squash, drizzle with 2 more tablespoons of olive oil, and season with salt and pepper. Toss the vegetables and bake for an additional 10-15 minutes until tender. Once done, skin and mince the garlic, mix it back with the vegetables, and set aside.
- While the vegetables are roasting, follow package instructions to cook the lasagna noodles. In a bowl, mix ricotta, egg, and parsley using a fork, then blend in 1 1/2 cups of mozzarella, Asiago, and Parmesan cheese. Season with salt and pepper to taste.
- Drain the lasagna noodles and lay them flat on wax or parchment paper. Spread 1/4 cup of red sauce on the bottom of a 13×9-inch baking dish.
- Assemble the lasagna roll-ups by spreading 1/4 cup of the ricotta mixture onto each noodle, then evenly distribute the roasted vegetables over the cheese. Add 1 tablespoon of red sauce over the veggies and roll the noodles up carefully.
- Place each roll-up in the baking dish, side by side. Cover with the remaining red sauce, ensuring the tops are well-coated, and sprinkle with the leftover mozzarella cheese.
- Tent the baking dish with foil, ensuring it doesn’t touch the cheese, and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes. Serve warm, garnished with fresh parsley or basil if desired.
Ingredients
- 1 cup sliced carrots
- 1 red bell pepper, seeded, cored, and diced into 3/4-inch pieces
- 1/2 medium red onion, diced into 3/4-inch pieces
- 10 cloves garlic, skins left on
- 4 tablespoons olive oil, divided
- 2 cups broccoli florets, chopped into small pieces
- 8 ounces mushrooms, sliced
- 1 medium zucchini, chopped into 1/6-inch thick slices
- 1 medium yellow squash, chopped into 1/6-inch thick slices
- 12 whole wheat lasagna noodles (or regular semolina noodles)
- Crushed tomatoes (quantity for sauce not specified)
- Fresh basil (quantity for sauce not specified)
- Optional red pepper flakes (quantity not specified)
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 egg
- Parsley (quantity not specified)
- 1 1/2 cups shredded mozzarella cheese, divided
- Asiago cheese (quantity not specified)
- Parmesan cheese (quantity not specified)
- 1/4 cup red sauce (for spreading in baking dish)
- Additional red sauce for topping roll ups (quantity not specified)
- Fresh parsley or basil for garnish (optional)
Nutritional Values
Calories 4308 | Calories from Fat 1944 | Fat 216g | Saturated Fat 84g | Cholesterol 564mg | Sodium 5064mg | Potassium 7200mg | Carbohydrates 408g | Fiber 36g | Sugar 72g | Protein 180g | Vitamin A 36036IU | Vitamin C 540mg | Calcium 4344mg | Iron 36mg
FAQ
- Can I use regular lasagna noodles instead of whole wheat?
- Yes, you can substitute regular semolina lasagna noodles if you prefer. However, using whole wheat noodles adds a bit more nutritional value and pairs well with the vegetable-rich filling.
- How can I make this lasagna roll-up recipe healthier?
- To make the dish healthier, consider using low-fat ricotta and reducing the amount of cheese used. The recipe already incorporates a lot of vegetables, and you can complement this by using whole wheat pasta.
- What other vegetables can I include in this recipe?
- You can experiment with other seasonal vegetables like eggplant, kale, or spinach. Just ensure they are chopped into small, manageable pieces to fit well within the roll-ups.
- Can the roasted vegetable lasagna roll-ups be made ahead of time?
- Yes, you can assemble the roll-ups in advance and store them in the refrigerator for a few hours before baking. Just make sure they are well-covered to prevent the noodles from drying out.
- Is it necessary to bake the vegetables before assembling the roll-ups?
- Roasting the vegetables beforehand enhances their flavor and ensures they are tender enough to blend seamlessly with the cheese filling. Skipping this step may result in raw-tasting vegetables in the final dish.
Tips
- To enhance the flavor of the roasted vegetables, consider seasoning them with herbs like thyme or rosemary before roasting.
- When preparing the lasagna noodles, lay them out on wax or parchment paper after draining to prevent sticking and make assembly easier.
- Ensure that the red sauce fully covers the lasagna roll-ups in the baking dish to keep the edges of the noodles from drying out during baking.
- To prevent cheese from sticking to the foil, tent the baking dish loosely, ensuring the foil does not touch the cheese while baking.
Equipment
- Baking Dish (13 by 9-inch)
- Cookie Sheet
- Parchment Paper or Wax Paper
- Aluminum Foil
