With all that’s happening in the world with the coronavirus and this quarantine, we really need some comfort food. I can’t think of a more comfort-able food than Lasagna. When I eat lasagna I feel like it’s giving my stomach a BIG hug. This version of lasagna- Lasagna Roll-ups with Vegetables is a healthier version because I added vegetables inside- zucchini and spinach to be precise. Does the addition of a few veggies make this lasagna healthy? I wouldn’t say that but is it delicious- absolutely! Enjoy!
Commonly asked questions:
If I can’t find traditional lasagna noodles what can I substitute?
If you can’t find the traditional lasagna shaped noodles I would substitute penne pasta. I have seen a million baked penne dishes because it’s a hearty shape of pasta the does well in the oven. My favorite brand of penne is Montebello Organic Pene Regate.
What do I do if I don’t have access to all of these cheeses?
If you can’t locate all of the cheeses in this recipe- ricotta, parmesan, and mozzarella, then you can substitute with other cheeses that you may be able to find. The most important cheese in this lasagna roll-ups with vegetables recipe is the ricotta- that’s the cheese that plays most prominently in the traditional flavor profile of lasagna. If you can’t find ricotta you can use cream cheese because the texture is very similar. Just know that the taste will be a little different.
How long will this recipe last stored in the refridgerator?
You can store these lasagna roll-ups in the refrigerator for three to five days in an air-tight container. You can also freeze this lasagna (also in an air-tight container) and it will remain safe to reheat and eat for 6 months.
If you like this recipe be sure to check out these other recipes on my blog:
- 4 tbsp olive oil divided
- 1/4 cup onion chopped
- 1 28oz can crushed tomatoes
- 1 zucchini finely chopped
- 1 handful fresh baby spinach
- 3 cloves garlic minced
- 3 tbsp fresh basil chopped
- 1/2 tsp dried oregano
- salt & pepper to taste
- 1 15oz container ricotta cheese
- 1 egg
- 3 tbsp parsley chopped
- 2 1/2 cup mozzarella shredded
- 2/4 cup Parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10 lasagna noodles uncooked
- Preheat oven to 375° F
- Heat a large saucepan over medium high heat and add 2 tbsp of olive oil, chopped onions, zucchini and garlic. Stir occasionally until lightly browned.
- Next, add in crushed tomatoes, basil oregano and 1 tbsp of olive oil and stir. Add salt and pepper to taste then cover with lid and simmer over low heat while you prepare the rest of the dish (approx. 10 min).
- Cook lasagna according to package instructions. While lasagna is cooking, prepare the cheese mixture by adding the ricotta cheese, mozzarella, parmesan, egg and parsley in a medium bowl and mix until well combined. Set aside.
- Once lasagna is done cooking, rinse the lasagna under cold water (so they aren't so hot while you're handling). Lay them out on a sheet pan or parchment so they don't stick together.
- Place about 1/3 cup of the tomato mixture onto the bottom of a baking dish and spread out. (I use a baking dish about 9"x13")
- To make the roll-ups, spread a spoonful of the cheese mixture onto a lasagna noodle and spread out with your hands or the back of a spoon. Add the tomato mixture on top of the cheese and then spinach on top of the tomato. Roll up the lasagna noodle and place in baking sheet with seam side down.
- Once all the lasagna roll-ups are placed in the baking dish, top off with tomato mixture and some more mozzarella and parmesan cheese then cover the baking dish with aluminum foil (you may need to tent up the foil so it doesn't touch the top of the lasagna).
- Bake in oven for 35 minutes.