Lasagna Roll Ups
These easy lasagna roll ups (vegetarian pasta rolls) have all of the flavors of a classic lasagna, but they are ready in less time and are a healthier option. Covered in a rich marinara sauce, these healthy lasagna rolls are family-friendly and are an easy make-ahead meal!
Servings: 4 servings
Calories: 422kcal
Ingredients
- 8 uncooked whole wheat lasagna noodles
- 4 cloves garlic minced
- 1 tsp extra virgin olive oil
- ⅛ 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.
Notes
- Cook Till Al Dente: Cook the lasagna noodles al dente (with bite) so they don’t get mushy.
- Make A Few Extras: Cook 2-3 extra lasagna sheets as sometimes a couple may break while boiling.
- Skip The Boiling Step: Buy fresh lasagna noodles (find them in the deli section of most grocery stores).
- Shred The Cheese Yourself: Shred your own cheese from a block instead of buying pre-shredded cheese which doesn’t taste as good. Use the coarse side of a box or handheld cheese grater and your cheese will melt better too.
- Don’t Overstuff: Don’t add too much ricotta filling or veggies to the pasta rolls. ⅛ cup of each is the perfect amount for each roll.
- Lay Noodles Flat: After cooking, lay the noodles flat (and not touching each other) so they don’t stick. Some people recommend rinsing the cooked noodles in cold water, but this does affect the flavor negatively.
- Lasagna Roll Ups For Kids: These healthy pasta rolls are a fun way to sneak some extra veggies into your child’s diet, especially if they are picky eaters—because most kids love these pasta rolls! The pasta + cheese + sauce is super kid-friendly, and you can feel good that they’re getting a nutritious meal that they’ll actually eat! My kids just requested these again last night!
Nutrition
Serving: 2rolls | Calories: 422kcal | Carbohydrates: 55g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 898mg | Potassium: 601mg | Fiber: 6g | Sugar: 3g