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Easy, cheesy and healthy vegetarian lasagna roll ups – really easy to make and are a “no-guilt” way to enjoy the pleasure of lasagna. All you need is a few simple ingredients: lasagna noodles, zucchini, ricotta cheese, parmesan cheese, mozzarella, oil, garlic, egg, marinara and fresh basil for garnish. A perfect healthy dinner for the whole family! Quick and easy dinner recipe, vegetarian, healthy recipe. | Tipbuzz.com
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3.93 from 14 votes

Vegetarian Lasagna Roll Ups

These Vegetarian Lasagna Roll Ups are individual vegetable lasagnas combining zucchini and garlic with ricotta, parmesan and marinara sauce.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: vegetarian lasagna roll ups, vegetarian lasagna rolls
Servings: 6 servings
Calories: 343kcal
Author: Cindy

Ingredients

Lasagna

  • 8 lasagna noodles
  • 2 cups marinara sauce
  • 1/2 cup grated mozzarella cheese
  • chopped fresh basil optional for garnish

Zucchini Filling

  • 1 tsp olive oil
  • 3 cloves garlic minced
  • 2 medium zucchini grated
  • 1 1/4 cups ricotta cheese part skim
  • 1/2 cup grated parmesan cheese
  • 1 large egg beaten
  • salt and pepper to taste

Instructions

  • Preheat oven to 350°F and set aside a 9x13 inch baking dish.
  • Cook lasagna noodles according to package directions. Meanwhile, crush garlic cloves and finely grate zucchini, patting dry with paper towels to remove excess water.
  • Place a nonstick skillet over medium heat. Add oil and garlic and saute for about 30 seconds. Add zucchini and saute for 4-5 minutes.
  • In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl. 
  • Lay noodles out flat on a work surface and spread 1/3 cup of zucchini mixture across each noodle.
  • Roll up each noodle into a bundle with your fingertips, and set aside.
  • Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-side down onto marinara.
  • Top with the remaining marinara sauce and sprinkle with the mozzarella.
  • Bake for 40 minutes. Remove from oven and top with optional basil before serving.

Video

Notes

  • Vegetables: You can substitute fresh mushrooms, spinach, or peeled eggplant for zucchini in this recipe. Just chop finely or pulse several times in a food processor.
  • Make Ahead: You can make this recipe up to 2 days ahead of time. Cover with plastic wrap and refrigerate. Reheat in the oven for 20 minutes.

Nutrition

Calories: 343kcal | Carbohydrates: 37g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 679mg | Potassium: 614mg | Fiber: 3g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 17.9mg | Calcium: 304mg | Iron: 2mg | Net Carbs: 34g