I’ve played with different versions of lasagna throughout the years including my gluten-free eggplant lasagna or turkey lasagna soup, but this vegetarian lasagna roll up recipe has to be one of my favorites.I keep it simple with store bought sauce, but if you have a little time on your hands you can always make homemade spaghetti sauce. Then it’s as simple as layering lasagna noodles, cheese, and strips of zucchini and rolling them up like a sleeping bag. Just like stuffed manicotti pasta, you simply tuck them into your favorite casserole dish and bake. Just 40 minutes in the oven and their tops turn golden brown, the three-cheese filling gets melty and delicious, and I can barely let them cool down before digging in. If you’re looking for a quicker version of lasagna that’s just as tasty, satisfying, and a bit lighter, these lasagna roll ups are just the ticket.
Ingredients for this Lasagna Roll Ups Recipe
This lasagna roll ups recipe uses mostly pantry staples that you may already have on hand. If not, they’re all easy to find. Here’s what you’ll need:
Cheese: The lasagna roll ups are stuffed with a combination of tangy goat cheese, milky mozzarella, and slightly sweet ricotta. A final sprinkle of parmesan adds a nice golden brown crust. Garlic: The creamy stuffing benefits from a bold amount of chopped garlic. Seasonings: Salt and black pepper enhance the flavor. Optionally, crushed red pepper flakes add a nice kick. Oil: Use a high quality extra virgin olive oil, like our buttery and smooth Italian Nocellara. Zucchini: Adds texture, flavor, and enriches the lasagna roll ups with healthy nutrients, like vitamin C and potassium. Lasagna noodles: Opt for standard lasagna noodles (not the no-cook variety), as you’ll need to boil them until they’re just tender enough to roll. Pasta sauce: Grab a jar of tomato and basil pasta sauce from the store to save time, or make your own batch of simple spaghetti sauce for a fully home-cooked feeling. Herbs: A healthy amount of parsley adds a depth of flavor to the creamy cheese stuffing. A basil garnish adds freshness and a bright pop of color just before serving.
How to Make Lasagna Roll Ups
These lasagna roll ups are a fun activity with kids on a Sunday afternoon, or easy enough to throw together on a weeknight. To make this lasagna roll up recipe:
First, get your zucchini and noodles ready to roll
Get ready. Preheat your oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large flat surface or tray with parchment paper. Bake the zucchini. Thinly slice 4 large zucchini lengthwise and brush with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or two baking sheets) without overlapping. Bake until tender, 10-15 minutes. Remove from the oven and turn the heat down to 350°F. Set aside to let the zucchini cool briefly. Cook the noodles. While the zucchini roasts, cook 1 pound of lasagna noodles in the salted boiling water according to the package instructions (mine took about 12 minutes or so). Drain and immediately transfer to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.
Next, make the filling, stuff, and bake
Make the filling. In a large bowl, mix together 20 ounces of ricotta, 6 ounces of goat cheese, 2 cups of shredded mozzarella, chopped parsley leaves from 1 bunch of parsley, and 3 tablespoons of chopped 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 pasta sauce and 1/2 cup of water into the bottom of a 9×13-inch baking dish. Add the roll ups. Carefully turn the rolls onto their side and arrange in the baking dish. Top with the remaining 3/4 cup of pasta sauce, 1/4 cup of grated parmesan, and more shredded mozzarella to your liking. Bake. Bake on the center rack for 40 minutes. Halfway through, check to ensure the bottom isn’t dry, adding up to a 1/4 cup water if necessary. Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.
Getting Ahead and How to Freeze
One thing I love about this lasagna roll ups recipe is it is to store and reheat. If you have an extra dish, you may want to consider doubling the batch and freezing it for a rainy day. Here’s how to freeze and meal prep this recipe:
To make one night ahead: Fully assemble the lasagna rolls in your baking dish with the tomato sauce but do not bake. Cover tightly and refrigerate overnight until ready to bake. To freeze: Fully assemble the lasagna rolls in a freezer safe baking dish with the tomato sauce but do not bake (most baking and casserole dishes are freezer safe, but you should confirm). Cover tightly (I use multiple layers of plastic wrap and foil) and freeze the unbaked lasagna rolls for up to one month. Thaw in the fridge for 36 hours or so before baking. Store leftovers in the fridge for up to 3 days, and reheat in a 325°F oven, tented with foil. (You may need to add a splash of liquid to the bottom of the pan.)
What to Serve with Lasagna Roll Ups
For a particularly decadent dinner party, you can serve these lasagna roll ups as a side dish to meat, like pork chops or chicken breasts. Most of the time, though, I serve these lasagna roll ups as a vegetarian main course alongside a fresh salad and some good focaccia. Peach salad, lemon parmesan lettuce salad, Italian salad, and panzanella salad all come to mind. Browse all Mediterranean recipes.
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