Easy Vegetarian Lasagna Roll Ups
These Vegetarian Lasagna Roll Ups make a mouthwatering meal everyone will love with a stunning presentation. Plus, they are much easier to make than traditional lasagna, and you can use zucchini, spinach or mushrooms as the base as you like. Plus video tutorial!
Vegetarian lasagna roll ups are a fun twist on traditional lasagna that’s just so delicious. They’re popular because you can make them in much less time than regular lasagna, and they’re lighter than meat lasagna.
This recipe is comfort food that’s also versatile. We’ve served it for brunch, lunch and dinner and it’s always a hit. They’re so gorgeous that everyone loves to gaze over them. If you need a go-to dish for date night, then definitely try these out to make a great impression.
How to Make Vegetarian Lasagna Roll Ups
The first step is cooking the lasagna noodles in boiling water, and you can prepare the other ingredients in the meantime. Another option is to use no-boil or oven-ready lasagna noodles to save time. While they work fine, it can be difficult finding them with the wavy edges if you like that look.
The next step is making the ricotta filling. Start by crushing garlic and finely grating two zucchini. Then saute the garlic and zucchini for about 5 minutes. This is crucial for removing the excess water from the zucchini and making a creamy filling later on. Sauté a few extra minutes if needed.
Now it’s time to make the filling by combining the sautéed zucchini with ricotta, parmesan, egg, salt and pepper in a bowl. It should resemble a thick paste. Spread about 4-5 tablespoons of the zucchini filling evenly onto the noodle. Then roll up each noodle with your fingertips.
The last few steps are the easiest. You spread marinara sauce along the bottom of a rectangular baking dish…and then place the roll ups seam side down on top of the marinara. The last few steps are simply adding a dollop of sauce on top of each roll up to keep it moist during baking… along with some grated mozzarella cheese. And now it’s ready for the oven! It takes about 40 minutes to bake, just long enough to get the cheese on top bubbling.
Here’s a summary of the main steps to make vegetarian lasagna roll ups:
To make a complete meal with these roll ups, consider pairing them with:
- homemade garlic bread wrapped in foil and baked alongside the roll ups
- a simple garden or caesar salad
- some red or white wine using this lasagna pairing guide if needed
WATCH HOW TO MAKE VEGETARIAN LASAGNA ROLL UPS:
Vegetarian Lasagna Roll Ups (with Video)
- 8 lasagna noodles
- 2 cups marinara sauce
- 1/2 cup grated mozzarella cheese
- chopped fresh basil, optional for garnish
- 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
- 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.
- Ladle remaining marinara sauce evenly across tops of rolls. Sprinkle mozzarella cheese on top.
- Bake for 40 min. Remove from oven and top with optional basil. Serve and enjoy!
Looking for more lasagna recipes?
Editor note: Published Sept 29, 2016 and updated Nov 2, 2018
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