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pasta rolls with pomodoro sauce on a white plate
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5 from 4 votes

Lasagna Rolls with a Pomodoro Sauce

Pasta rolls are a healthy, kid friendly dinner! These are easy, perfectly portioned, cheesy, veggie-filled lasagna roll ups, with all of the great flavors of your traditional vegetarian lasagna.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 422kcal
Author: Anjali Shah

Ingredients

  • 8 uncooked whole wheat lasagna noodles
  • 4 cloves garlic minced
  • 1 tsp extra virgin olive oil
  • tsp crushed red pepper more to taste
  • 1 tsp salt more or less to taste
  • ½ tsp dried oregano
  • 1 tbsp dried italian seasoning
  • 10 oz bag frozen chopped spinach
  • 1 red bell pepper diced
  • 1 red onion diced
  • 1 cup low fat ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 25-28oz jars of marinara sauce

Instructions

  • Bring a large pot of water to a boil. Add the lasagne sheets to the boiling water and cook according to package directions, drain and lay out the noodles flat in a single layer (on aluminum foil or parchment paper) so they don't stick together.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, and the red pepper - sauté with a wooden spoon for 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.
  • Add one of the jars of sauce to your veggie mixture - simmer for 5 minutes.
  • Mix the ricotta and 2/3 cup mozzarella cheese in a medium bowl. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup of the cheese filling. Then add 1/8 cup veggie mixture over each noodle. Repeat with each lasagna sheet (top with ricotta mixture and then veggie mixture).
  • On your work surface, Roll up the lasagna sheets, jelly-roll fashion, starting with the short side. Place the rolls, seam side 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 of the lasagna roll-ups with 1 Tbsp shredded mozzarella cheese.
  • Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

Video

https://youtu.be/VXrlkaGCGcY

Notes

Top Tips For Making Pasta Rolls
  • Cook the lasagna noodles al dente (with bite) so they don't get mushy.
  • After cooking, lay the noodles flat so they don't stick.
  • You can use frozen, thawed spinach, or fresh spinach.
  • These rolls can be made ahead of time - just gently reheat them when you are ready to serve.
  • These pasta roll-ups are vegetarian, but can easily be modified for meat eaters. You can add ground beef to the filling or top the lasagna rolls with meat sauce!
Adapted from CookingLight

Nutrition

Serving: 2rolls | Calories: 422kcal | Carbohydrates: 55g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 898mg | Potassium: 601mg | Fiber: 6g | Sugar: 3g