Vegetarian Lasagna Roll Ups

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When I think of comfort food, my Vegetarian Lasagna Roll Ups are always the first thing that comes to mind. They’re packed with all the flavors of classic lasagna and it’s ready in under an hour. Covered in a rich marinara sauce, these healthy lasagna rolls are not only family-friendly but also an ideal make-ahead meal for busy days.

Sometimes, I find myself craving a twist on the classic lasagna, something a little lighter but still bursting with flavor. That’s exactly where these vegetarian lasagna roll ups come in! And if you’re looking for another veggie-packed favorite, don’t miss my healthy vegetable lasagna, it’s just as delicious and satisfying.

I’ve made countless lasagnas over the years, but there’s something uniquely satisfying about rolling up the noodles with a delicious filling. My roll-ups are kid-friendly, and perfect for sneaking in some extra veggies. Trust me, your kids will adore them, and so will you!

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🥘 Ingredients

Every month, I make sure these amazing ingredients are on my grocery list. Yes, I’m that obsessed with these vegetarian roll-ups, Ha! Here are the key ingredients:

Whole Wheat Lasagna Noodles: I always choose whole wheat noodles for their extra fiber and healthy carbs.

Chopped Frozen Spinach: Frozen spinach is super convenient, but don’t forget to squeeze out the water after defrosting to keep the mixture from getting soggy.

Low-Fat Ricotta Cheese: Low-fat ricotta is my go-to for keeping these roll-ups creamy without adding too much fat or calories.

Mozzarella: A mix of ricotta and mozzarella makes these rolls irresistibly cheesy, just the way I like my lasagna!

Marinara Sauce: I stick with organic marinara that’s low in sodium and sugar for a healthier, flavorful base.

🍲 Substitutions

Garlic: Garlic adds a lot of flavor, but if you can’t use it, garlic powder works as a great substitute. I highly recommend including it if you can.

Chopped Frozen Spinach: You can substitute with frozen kale or about a pound of fresh spinach. Baby spinach is the easiest to prep, but if using bunch spinach, give it a quick chop first.

Oregano and Italian Seasoning: Feel free to mix in dried basil, parsley, or even ground fennel seed to customize the flavor.

Shredded Mozzarella: Try a mix of mozzarella and parmesan, or even shredded provolone, for a twist on the classic cheesy goodness. To make vegan rolls I use tofu ricotta and replace the mozzarella with a vegan mozzarella or vegan parmesan.

Marinara Sauce: Any jarred marinara or pasta sauce works great. Just skip plain tomato sauce, it’s worth using a flavorful marinara or even making your own.

🔪 How To Make

My delicious meatless lasagna roll-ups are so easy to make and require just a few simple steps. Here’s how to create these tasty veggie rolls:

Cook The Lasagna Noodles And Preheat The Oven

Preheat The Oven & Boil Lasagna Noodles: I start by preheating the oven to 450°F (230°C) if I’m baking the roll-ups right away. Then, I bring a large pot of water to a boil and cook the lasagna sheets according to the package directions.

Drain The Pasta: I drain the pasta and carefully lay the tender lasagna noodles flat in a single layer on aluminum foil, wax paper, or parchment paper. This keeps them from sticking together and makes assembly easier.

Cook The Vegetables

Sauté The Veggies: I heat some olive oil in a large skillet over medium heat and toss in the onion, garlic, and red pepper. Using a wooden spoon or spatula, I sauté everything for about 5 minutes until the veggies are tender and fragrant.

Add Spinach And Simmer: Next, I add the thawed spinach along with all the spices, giving everything a good stir. Then, I let it simmer for about 10 minutes, allowing the flavors to come together beautifully.

Add Half The Sauce: I add one of the jars of sauce to your veggie mixture – simmer for 5 minutes.

Assemble The Meatless Lasagna Roll Ups

Make The Ricotta Cheese Mixture: I mix the ricotta and ⅔ cup mozzarella cheese in a medium or large bowl. 

Start To Assemble: To assemble, I place cooked noodles on a flat surface. Spread ⅛ cup (2 tablespoons) of the cheese filling.

Continue To Assemble The Individual Rolls: I spread about 1/8 cup of the veggie mixture over each noodle. Then, I top it with the ricotta mixture and repeat the process for all the lasagna sheets. It’s simple and so satisfying to see them come together!

Roll Up The Sheets: On my work surface, I roll up each lasagna sheet jelly-roll style, starting with the short side. Then, I place the rolls seam-side down into a small baking dish or casserole dish that I’ve already smeared with 1/4 cup of marinara sauce.

Add Sauce And Mozzarella: I pour the remaining marinara sauce over the rolls, making sure they’re evenly covered. Then, I top each lasagna roll-up with a tablespoon of shredded mozzarella cheese for that perfect cheesy finish.

Bake: I pop the dish into the oven and bake at 450°F for 10-15 minutes, or until the cheese is beautifully melted and golden brown. The smell is absolutely irresistible!

Serve: I serve the vegetable lasagna roll-ups right away while they’re hot and gooey. For an extra pop of flavor and color, I like to garnish them with fresh basil, simple and delicious!

📖 Variations 

I always recommend trying my vegetarian lasagna roll-up recipe as it’s written at least once. Then, once you’ve nailed it, you can have fun experimenting with different variations to make it your own.

With Meat: I sometimes add fully cooked ground beef, turkey, or sausage to the sauce for a hearty twist. It’s an easy way to satisfy meat lovers.

Add Alfredo: For a rich and creamy variation, I swap marinara with my alfredo sauce without heavy cream. Adding shredded chicken makes it even more indulgent.

Zucchini Noodles: When I want a lighter option, I use thinly sliced zucchini instead of lasagna noodles. It’s lower in carbs and just as delicious.

Skillet Pasta Rolls: I bake the rolls in a large oven-safe skillet for a fun presentation. Just don’t forget the marinara sauce on the bottom.

🍽 Serving Suggestions

I serve my vegetarian lasagna roll ups as an appetizer, side, or main dish for a delicious meal! Here are a few of my favorite pairings:

With Salad: I love pairing these pasta rolls with a fresh green salad like my spinach and arugula salad or a tomato avocado cucumber salad It’s light, refreshing, and the perfect complement.

With A More Indulgent Side: For a richer meal, I serve these cheesy lasagna roll-ups with vegan garlic bread, bruschetta, or even my stuffed zucchini flowers. So indulgent and delicious.

🫙 Storage Directions

Refrigerating: I let the lasagna rolls cool completely before storing them in an airtight container in the fridge for up to 5 days. It makes leftovers super easy.

Freezing: I prepare the rolls up to step 5, place them in a freezer-safe container, and label them. When ready to bake, I pop them in the oven at 350°F (180°C) for 20 minutes covered, then uncover and bake at 400°F (200°C) for 10 more minutes.

Reheating: To reheat, I either microwave individual rolls or warm them in a 400°F (200°C) oven until they’re heated through.

Make Ahead: I assemble the rolls ahead of time and refrigerate them for up to 5 days. When ready, I bake them at 400°F (200°C) for 10-12 minutes until the cheese is perfectly melted.

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