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Garden Vegetable Lasagna Roll Ups

With a rainbow of vegetables and a trio of cheeses, these Garden Vegetable Lasagna Roll Ups are a flavorful and filling meal. Freezer friendly, too! 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 (2 roll ups each)
Calories: 46207 kcal
Course: Main Course
Cuisine: Italian , Vegetarian

Ingredients

  • 1 lb. lasagna noodles $2.15
  • 1 Tbsp cooking oil $0.04
  • 2 cloves garlic $0.16
  • 1 yellow onion $0.70
  • 8 oz. button mushrooms $1.78
  • 1 zucchini $0.84
  • 2 carrots $0.22
  • 1 tsp dried oregano $0.10
  • salt and pepper to taste $0.10
  • 15 oz. ricotta cheese $1.94
  • 1 cup shredded mozzarella $1.33
  • 1/4 cup grated parmesan $0.36
  • 1 24oz. jar pasta sauce $1.98

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6(2 roll ups each)

Amount Per Serving

Calories 46207

% 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.