These Skinny Vegetable Lasagna Rolls are the ultimate Italian Food comfort food, packed with fresh vegetables wrapped with noodles and topped with rich tomato sauce and cheese!
WARNING!!!
You are about to enter the flavor zone. Complete and utter flavor ecstasy might occur. Any such affects are not the authors fault as you were warned beforehand. Enter at your own risk!
Ok… I hope you entered and didn’t get scared off by the warning.
I know that lately I have been on a grilling rampage so I’d thought I’d throw a little oven action in here too. Because well, when it’s not 15008+ degrees outside here in Texas it does thunderstorm so I don’t have access to my best friend (aka the grill) which means its oven time babe!
I’m since the grill is my “best friend” I need to give her a name, what do you think about that? I use to name my cars… Bestie the Banana and Rhonda the Redhead.
What do you think? {name recommendation are accepted}
Anywho, back to the recipe.
So I saw this awesome recipe the other day for Lasagna Rolls by Gina @ Skinny Taste and have been swooning over them ever since I pinned them!
What per-say are Lasagna Rolls you ask? Well, let me tell you.
They are lasagna noodles that are rolled up with all your favorite lasagna ingredients in the middle and surrounded on all sides with rich tomato sauce and cheese then baked to perfection!
I have NEVER been a fan of lasagna. It always felt super heavy on my tummy afterwards and took FOREVER to make!
I have officially converted after making this recipe and if you were a lasagna hater like me I know you will convert too.
This Skinny Vegetable Lasagna Recipe does take some prep work but it is well worth it after you taste it. It is light, full of healthy natural flavor, SOOOOO much less cheese, and down right delicious.
When I made this I fit about 9-10 lasagna rolls in one 13×9 inch pan.
Well, I had cooked a whole box of lasagna noodles and there are 20 in a package… sooo I made the full 20 rolls and dropped off the other 10 rolls at our neighbors house.
Again… yes I know… You wish you were my neighbor! 🙂 They loved it!! She has two young boys so I sent her a text message telling her it was Vegetarian and packed with 4 different kinds of vegetables. {any momma would be happy to hear that} 🙂
Hope you enjoy this Skinny version of Lasagna as much as we do!
Skinny Vegetable Lasagna Rolls {Vegetarian}
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 20 lasagna rolls 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Description
These lasagna rolls are the ultimate Italian comfort food, these large noodles are packed with fresh vegetables and topped with a rich tomato sauce and gooey cheese!
Ingredients
- 1 tablespoon of olive oil
- 1 cup of zucchini, grated
- 1 cup of carrot, grated
- 1/2 cup of baby portabella mushrooms, minced
- 1 cup of frozen chopped spinach, thawed and squeezed dry
- 1 1/4 cup of small curd cottage cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of dried basil
- salt & pepper
- 2 cups of marina sauce
- 20 lasagna noodles
- 3/4 cup of mozzarella cheese
Instructions
- Preheat oven to 350.
- In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.
- Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.
- Remove from heat and let rest for 5 minutes.
- In the meantime, bring a large pot of water to a boil and cook lasagna noodles till al dente {written on box}. Spray a baking sheet with cooking spray so noodles do not stick. Remove noodles and place on baking sheet until cool enough to touch.
- In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.
- In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.
- Start to assemble lasagna rolls. Place lasagna noodle on a flat surface. Add about 1-2 tablespoons of the filling mixture to the noodle and spread out even.
- Roll from one end to the other and place rolls in pan.
- Finish off with 1 cup of marinara sauce on top of finished noodles.
- Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.
- Cover with foil.
- Bake for 40 minutes.
- Devour!
Notes
20 rolls will make about 2 13×9 full pans. If you do not need the full amount right away you can freeze the rolls individually in a ziplock bag for up to 3-4 weeks or freeze the fully prepared lasagna rolls with sauce for 3-4 weeks.
Recipe inspired by Skinny Taste
Nutrition
- Serving Size: 1 lasagna roll
- Calories: 129
- Sugar: 3 g
- Sodium: 178 mg
- Fat: 3 g
- Carbohydrates: 22 g
- Protein: 5 g
Keywords: vegetable lasagna, vegetarian lasagna, healthy lasagna
Filed Under:
More Vegetarian Recipes:
Grilled Portobello Burgers with Balsamic Reduction
Parmesan Polenta with Lemon Thyme Mushrooms
Baked Asparagus Fries with Lemon Herb Aioli
