Garden Vegetable Lasagna Roll Ups
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 (2 roll ups each)
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Calories
46207 kcal
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Course
Main Course
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Cuisine
Italian, Vegetarian
Garden Vegetable Lasagna Roll Ups
Description
This recipe starts by boiling lasagna noodles until tender but still pliable. Meanwhile, a vegetable filling is prepared by sautéing minced garlic and diced onion until translucent, then adding sliced mushrooms along with grated zucchini and carrots. Herbs such as oregano and seasoning with salt and pepper bring out the vegetables' flavors while cooking off excess moisture to concentrate taste.
The cooked vegetables are cooled and mixed with creamy ricotta and shredded mozzarella and grated Parmesan cheese to create a rich, smooth filling. Each noodle sheet is spread with the filling and carefully rolled to encase the mixture.
The rolls can be covered in pasta sauce and baked or served as prepared. This dish serves as a vegetarian main or side offering a combination of soft noodles, tender vegetables, and melty cheese that delivers satisfying comfort with a fresh garden taste.
Ingredients
- 1 lb. lasagna noodles $2.15
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 2 cloves garlic $0.16
- 1 yellow onion $0.70
- 8 oz. button mushrooms $1.78
- 1 zucchini $0.84
- 2 carrot $0.22
- 1 tsp oregano $0.10, dried
- salt $0.10, to taste
- black pepper $0.10, to taste
- 15 oz. ricotta cheese $1.94
- 1 cup mozzarella cheese $1.33, shredded
- 1/4 cup Parmesan Cheese $0.36, grated
- 1 oz. jar pasta sauce $1.98
Instructions
- Boil a large pot of water. Once the water is boiling, add the lasagna noodles and boil just until tender. Drain the pasta in a colander and set aside.
- While the lasagna noodles are boiling, prepare the vegetable mix. Mince the garlic and dice the onion. Add the cooking oil to a large skillet, along with the garlic and onion, and sauté over medium heat until the onions are transparent.
- While the onions are cooking, rinse and thinly slice the mushrooms. Add the mushrooms to the skillet and continue to sauté. While the mushrooms are cooking, grate the zucchini and carrots on a large holed cheese grater. Add the zucchini and carrots to the skillet, along with the oregano, about 1/4 tsp salt, and some freshly cracked pepper. Continue to sauté until most of the moisture has evaporated (juice should no longer pool on the bottom of the skillet). Remove the skillet from the heat and allow it to cool slightly.
- Next, prepare the cheese mix. In a large bowl, combine the ricotta, mozzarella, Parmesan, and 1/4 tsp salt. Stir until they are evenly combined. Add the slightly cooled sautéed vegetables and stir to combine again. Taste and adjust the salt or pepper if needed.
- Carefully lay out a few lasagna noodles at a time on a flat surface. Add approximately 1/3 cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end, leaving about a 1/2 inch bare at each end of the noodle. Once covered in the filling, roll the noodles up. You should get approximately finished 12 roll ups (you may have extra noodles).
- To bake the roll ups, preheat the oven to 350ºF. Coat a 9x9 casserole dish with non-stick spray. Spread about 1/4 of the pasta sauce in the bottom of the casserole dish, then arrange the roll ups on top. Pour the remaining sauce over top. Bake for 40 minutes, or until heated through.
- To freeze the roll ups, Place two roll ups each in a freezer and microwave safe container, then pour sauce over top. Freeze for up to three months. Reheat in the microwave when ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(2 roll ups each)
Amount Per Serving
Calories 46207 kcal
% Daily Value*
| Serving | 2Rolls | |
| Calories | 462.07kcal | 23% |
| Carbohydrates | 69.32g | 23% |
| Protein | 18.48g | 37% |
| Fat | 12.02g | 18% |
| Sodium | 297.2mg | 12% |
| Fiber | 4.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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