Lasagna Roll Ups
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
6612 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Roll Ups
Description
In this recipe, thinly sliced zucchini is roasted until tender to provide a vegetable alternative to pasta layers. The filling combines ricotta, goat cheese, mozzarella, and herbs like parsley, garlic, and optional red pepper flakes for depth of flavor. Lasagna noodles are cooked and cooled to prepare for rolling.
The roll ups are assembled by layering the cooked noodles with the cheese mixture and rolling them carefully. They are then placed in a baking dish with tomato basil sauce and sprinkled with Parmesan cheese and additional mozzarella if desired. Baking at a moderate temperature melds the flavors and softens the zucchini further.
This dish is ideal for making in advance; it can be refrigerated overnight or frozen unbaked for up to a month. It reheats well and keeps leftovers moist when reheated gently in the oven with foil. Fresh basil garnish adds a bright, fresh note before serving.
Serving these roll ups alongside a simple salad or steamed vegetables makes a balanced meal. The recipe accommodates customization by adjusting cheese types or adding spices to suit personal preferences.
Ingredients
- 4 zucchini thinly sliced lengthwise, large
- salt
- extra virgin olive oil
- 1 pound lasagna noodles
- 20 ounces ricotta cheese (you can use part-skim or fat-free if you prefer)
- 6 ounces goat cheese
- 2 cups mozzarella cheese plus more for topping, part-skim, shredded
- 1 parsley leaves chopped, Italian, bunch
- 8 garlic minced, cloves
- black pepper ground
- red pepper flakes optional, crushed
- 1 tomato basil pasta sauce 24 ounce jar; or easy homemade spaghetti sauce
- 1/4 cup Parmesan Cheese grated
- basil leaves for garnish
Instructions
- Get ready. Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large surface or tray with parchment paper. You will use this to roll up the lasagna noodles.
- Bake the zucchini. Arrange zucchini slices on a very large baking sheet. It’s ok if they touch you just don’t want them to overlap. You may have to use two baking sheets. Brush zucchini slices with olive oil on both sides and season lightly with salt. Place in the oven and bake until tender, 10-15 minutes. Remove from the oven and reduce the heat to 350°F. Set aside to let the zucchini cool briefly.
- Cook the noodles. While the zucchini roasts, fill a large pot or bowl with cold water, and set aside. Add the noodles to the salted boiling water and cook according to the package instructions. (Mine took about 12 minutes or so.) Drain and immediately transfer the noodles to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.
- Make the filling. In a mixing bowl, mix together the ricotta, goat cheese, mozzarella, parsley, and garlic. Season with salt, pepper, and (optionally) red pepper flakes to taste. Add a drizzle of olive oil, no more than 1 tablespoon. Mix until the cheese mixture is well-combined.
- Begin layering. Spread an even layer of the cheese filling on each of the lasagna noodles. Top the cheese with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam-side down.
- Get ready. Pour 2 1/4 cups of the pasta sauce and 1/2 cup of water into the bottom of a 9x13-inch baking dish.
- Add the roll ups. Carefully turn the rolls onto their side so the spiral is facing up and arrange in the baking dish. Top with the remaining 3/4 cup of pasta sauce, the parmesan, and more shredded mozzarella.
- Bake. Bake on the center rack of the oven for 40 minutes. Halfway through, check to ensure the bottom isn’t dry. If needed, add up to a 1/4 cup of water.
- Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.
Notes
- For make-ahead convenience, fully assemble the roll ups and refrigerate overnight before baking.
- To freeze, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to one month. Thaw in the refrigerator for 36 hours before baking.
- Store leftovers in the refrigerator for up to three days and reheat in a 325°F oven, tented with foil, adding liquid as needed to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 6612 kcal
% Daily Value*
| Calories | 661.2kcal | 33% |
| Carbohydrates | 66.3g | 22% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 16.8g | 84% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 6.9g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 506.3mg | 21% |
| Potassium | 673mg | 14% |
| Fiber | 3.8g | 15% |
| Sugar | 6.3g | 13% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 611mg | 61% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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