Lasagna Rolls with a Pomodoro Sauce

by Anjali @ The Picky Eater on July 12, 2013

0404p188-lasagna-rolls-roasted-red-pepper-sauce-l

One of the husband’s favorite meals is lasagna. Especially my healthified vegetarian lasagna.

And don’t get me wrong, I love lasagna too – but for just the two of us it ends up being a TON of food, and it takes about 1.5-2 hours to make. So one weeknight, I was looking to get the same gooey yumminess that comes from traditional lasagna, but without the long cooking time it generally requires.

I came across this recipe from CookingLight, thanks to being a part of their Bloggers’ Connection and I knew I had found the recipe I was looking for!

I made some pretty significant modifications to the original recipe, but the essence of it remained the same.

These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.

The Ingredients

Adapted from CookingLight

  • 8 uncooked whole wheat lasagna noodles
  • 4 cloves garlic
  • 1 tsp olive oil
  • 1/8-1/4 tsp crushed red pepper
  • salt & pepper to taste
  • 1/2 tsp dried oregano
  • 10 oz bag frozen chopped spinach
  • 1 red pepper
  • 1 red onion
  • 1 cup low fat ricotta cheese
  • 1 cup shredded mozzarella cheese or a 3 cheese blend
  • 2 jars marinara sauce – I like Muir Glen’s Organic Sauces

IMG_7189

The Directions

Step 1: Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don’t stick together.

Step 2: Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper – sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.

IMG_7190 IMG_7191

Step 3: Add one of the jars of sauce to your veggie mixture – simmer for 5 minutes.

IMG_7193

Step 4: Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.

IMG_20130317_185034 IMG_20130317_185106

Step 5: Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.

IMG_20130317_185444

Step 6: Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

And there you have it! A quick and easy version of lasagna that’s family-friendly and a perfect weeknight meal. The whole recipe took about 30-40 minutes to make, less than half the time of a traditional lasagna!

The husband loved it, and while we did still have leftovers – they were finished within the next day :)

Lasagna Rolls with a Pomodoro Sauce

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 2 rolls

Calories per serving: 393

Fat per serving: 11.7g

Nutritional Info Per Serving: 393 Calories, 11.7g Fat, 58.3g Carbs, 924mg Sodium, 10g Fiber, 19g Protein

Ingredients

  • 8 uncooked whole wheat lasagna noodles
  • 4 cloves garlic
  • 1 tsp olive oil
  • 1/8-1/4 tsp crushed red pepper
  • salt & pepper to taste
  • 1/2 tsp dried oregano
  • 10 oz bag frozen chopped spinach
  • 1 red pepper
  • 1 red onion
  • 1 cup low fat ricotta cheese
  • 1 cup shredded mozzarella cheese or a 3 cheese blend
  • 2 jars marinara sauce - I like Muir Glen's Organic Sauces

Directions

  1. Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don't stick together.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper - sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.
  3. Add one of the jars of sauce to your veggie mixture - simmer for 5 minutes.
  4. Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.
  5. Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.
  6. Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

Notes

Adapted from CookingLight

http://pickyeaterblog.com/lasagna-rolls-with-a-pomodoro-sauce/

{ 32 comments… read them below or add one }

dixya| food, pleasure, and health July 12, 2013 at 5:39 am

this is one of my fav way to enjoy lasagna. Kale is also great with it :)

Reply

Anjali @ The Picky Eater July 12, 2013 at 11:44 pm

Oooh definitely! I think I’ll swap out the spinach for kale next time!

Reply

Yvonne Cannon July 12, 2013 at 7:57 am

What size jar is the marinara sauce? 18 oz., 25 oz.? Sounds delicious.

Reply

Anjali @ The Picky Eater July 12, 2013 at 11:45 pm

Oh! It was a 25oz bottle – I didn’t use all of the 2nd bottle though – so it’s really up to you how much sauce you want to use!

Reply

Aparna July 12, 2013 at 8:37 am

this looks amazing! can’t wait to try it- definitely making it soon. Thanks! :)

Reply

Anjali @ The Picky Eater July 12, 2013 at 11:45 pm

Thanks Aparna! I’m sure you will love it! :)

Reply

Erin Renee July 13, 2013 at 5:30 am

This looks SO gorgeous! Now I’m hungry for pasta and it’s only 6:30am! :)

Reply

Anjali @ The Picky Eater July 15, 2013 at 1:44 am

Haha! Love it :) You have to try this recipe Erin! It is delicious!

Reply

Yvonne Cannon July 13, 2013 at 5:47 am

Oh dear, I just read the sodium count, way too high for me. How to lower it? Use low sodium marinara sauce, Trader Joe makes a good one. Skip salt, spinach and cheese are high in sodium. Is whole wheat pasta high in sodium? Any other suggestions? Thanks.

Reply

Anjali @ The Picky Eater July 15, 2013 at 1:46 am

Hi Yvonne! Ah yes – for those trying to avoid sodium, it’s best to actually make the pasta sauce at home yourself using whole canned unpeeled tomatoes (no salt added), olive oil, onions, garlic, celery, carrots (blended together so the sauce is smooth, not chunky). Or low sodium marinara sauce should work also. Don’t add any additional salt to the recipe (I added about 1/4 tsp to the veggies), and probably omit the cheese or find a lower sodium cheese. Whole wheat pasta is no higher in sodium than regular pasta – so there’s no reason to sub that out. Hope that helps!

Reply

Yvonne Cannon July 15, 2013 at 6:05 am

I appreciate your prompt reply. I enjoy your blog and fine recipes and I hope you will suggest alternatives for those of us on low sodium diets when you see the sodium count is high. Many thanks.

Reply

Anjali @ The Picky Eater July 15, 2013 at 7:37 am

No problem at all Yvonne! And yes absolutely, will do!

Reply

Evan July 15, 2013 at 2:58 pm

Only 40 minutes for that deliciousness?!

Lasagna rolls every night for the rest of my life..

Reply

Anjali @ The Picky Eater July 18, 2013 at 7:54 am

Haha! Yesss :) You will love it!

Reply

Linda July 17, 2013 at 2:08 pm

My husband is not to happy when I make him pastas. He does love Lasagna. I will try this recipe for sure.

Reply

Anjali @ The Picky Eater July 18, 2013 at 7:55 am

I can’t wait to hear how your husband likes this recipe Linda! Let me know how it goes!

Reply

Kacey July 17, 2013 at 8:22 pm

These look delicious! I’ve been wanting to try making lasagna rolls for a while, every time I make lasagna I have leftovers for a weeks worth of meals. Maybe with this I won’t, Thanks for sharing!

Reply

Anjali @ The Picky Eater July 18, 2013 at 7:56 am

Thanks so much Kacey! This recipe is definitely much easier to portion control so you don’t have tons of leftovers — I definitely know how that is with a traditional lasagna recipe! Let me know how this turns out for you!

Reply

Holly July 18, 2013 at 10:06 am

Looks good! Is that organic ricotta? I am in Canada and haven’t been able to find organic ricotta for the life of me…we are expecting a whole foods market next year (luckily we do have some small/med privately owned natural food stores and organic produce/dairy delivery available)

Thumbs up on the new features on your site.

Reply

Anjali @ The Picky Eater July 18, 2013 at 12:54 pm

Thanks Holly! Unfortunately no, I couldn’t find organic ricotta at the particular grocery store I was at when I bought these ingredients. But I’m pretty sure Whole Foods has organic ricotta — so that means by next year you will definitely have it near your home :) Glad to hear you have other options though for organic produce and dairy – that is so important! I’m so glad you like the new features on my site btw! Thanks again!

Reply

rob tores July 19, 2013 at 11:57 pm

Definitely an awesome dish! I’m having a dinner party tomorrow and I’ll be adding this to my menu.

Reply

Anjali @ The Picky Eater July 20, 2013 at 7:35 am

Thanks Rob! Hope you and your guests love this recipe!

Reply

Sarah July 23, 2013 at 3:05 pm

Another great recipe! I’m not sure if you remember me but I am 16 year old trying to learn how to cook. You and Chocolate covered Katie are my two main food bloggers I follow. Your recipes are so good that my parents who don’t even support me moving towards being a vegetarian love your food and fix it again and again!

Reply

Anjali @ The Picky Eater July 24, 2013 at 7:03 am

I do remember you Sarah! It’s great to hear from you :) Your comment made my day! I’m so glad that my recipes make it easier for your parents to support you in being vegetarian – that is amazing! Thanks so much for letting me know – happy cooking!

Reply

Delia July 24, 2013 at 11:20 am

Sounds easy and delicious, the best kind of recipe! Thanks for sharing!

Reply

Anjali @ The Picky Eater July 25, 2013 at 8:39 am

Thanks Delia! Enjoy! :)

Reply

pattyp July 29, 2013 at 10:56 am

Can’t wait to try it out.. it looks so delicious!!

Reply

Anjali @ The Picky Eater August 1, 2013 at 8:21 pm

Let me know how it turns out for you!! I’m sure you will love it!

Reply

KristenE August 19, 2013 at 9:47 am

Made this the other night for dinner, added zucchini, kale, and green pepper, it was so great!! :) Thanks so much for your meals they are a huge hit always.

Reply

Anjali @ The Picky Eater August 19, 2013 at 7:51 pm

Ooooh LOVE your additions to this recipe Kristen!! So glad you liked it :)

Reply

Janelle February 10, 2014 at 12:42 pm

My husband (who isn’t even vegetarian yet) loved this! I have made it many times and it’s one of his favorite dishes now. I don’t use whole wheat lasagna noodles and use whole milk ricotta cheese. Thank you for the recipe!

Reply

Anjali @ The Picky Eater February 12, 2014 at 6:54 pm

Hooray!! So glad to hear that you and your husband both loved this recipe!! Thanks for letting me know Janelle!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: