Skinny Vegetable Lasagna Rolls {Vegetarian}

Vegetarian

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

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.

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

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.

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

What do you think? {name recommendation are accepted}

Anywho, back to the recipe.

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

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!

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

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.

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

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!

The Best and Healthiest Lasagna you will ever eat.. Skinny Vegetable Lasagna Rolls | www.joyfulhealthyeats #vegetarian

Print

Skinny Vegetable Lasagna Rolls {Vegetarian}

  • Author: Krista
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 20 lasagna rolls
  • Category: Vegetarian, Pasta, Recipe Makeover, Lasagna,

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

  1. Preheat oven to 350.
  2. In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.
  3. Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.
  4. Remove from heat and let rest for 5 minutes.
  5. 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.
  6. In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.
  7. In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.
  8. 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.
  9. Roll from one end to the other and place rolls in pan.
  10. Finish off with 1 cup of marinara sauce on top of finished noodles.
  11. Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.
  12. Cover with foil.
  13. Bake for 40 minutes.
  14. 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

More Vegetarian Recipes:

Grilled Portobello Burgers with Balsamic Reduction

Grilled Portobello Burgers with Balsamic Reduction_4

Parmesan Polenta with Lemon Thyme Mushrooms 

Creamy Parmesan Polenta with lemon thyme wild mushrooms 6

Baked Asparagus Fries with Lemon Herb Aioli

Baked Asparagus Fries with Garlic Herb Aioli_5

Don’t Miss a Recipe ->

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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35 Responses
    1. Thanks Auntie Gale! You would love it, I’ve never been a fan of lasagna but totally am after this… so light and full of flavor. Hope you enjoy it!

    1. Thanks girl! Totally one of my favorites, I was glad I gave away the other dish of these until I ran out of them myself. Then I was second guessing my generousity.. haha! 🙂 Lasagna Rolls rock!

  1. Krista, this looks delicious! I happen to love lasagna in any form or fashion. So, this vegetable lasagna is right up my alley. I’m not sure my meat lover would be cheering for a vegetarian dish, but I’m sure I can scale it down for two 😀 Can’t wait to try it!

    1. You could definitely scale it down for two and that meat lover won’t even miss the meat. Our neighbors didn’t realize it was vegetarian till I told them.. 🙂

    1. Thanks Blair, the kiddos will love it, its a different way of eating lasagna and fun to make. Thanks for the pin and tweet chica, I appreciate it! 🙂

  2. I can’t believe how yummy this looks. You are right, lasagna takes forever to make, and it is heavy. I only occasionally indulge. Hopefully this can be a great, lighter alternative. Can’t wait to try it!

    1. I was surprised at how light this is, as I was eating it I was thinking how much less filling, cheese, and sauce is in this recipe compared to a regular lasagna recipe. Each roll is only 129 calories! Crazy. Hope you get a chance to make it Elizabeth!

    1. Yup.. you can freeze them as individual rolls in a ziplock then take them out when your ready to make and add the sauce and cheese. Or you can freeze the whole meal premade. It should last up to 4-6 weeks in the freezer. 🙂 Hope that helps Bis!

  3. Stefanie

    This sounds delicious. Suggestions on what else can be used instead of cottage cheese? I’m not a fan of cottage cheese :(.

  4. I made these last night. They were pretty easy to put together (just time-intensive) and the flavors were excellent. Really fresh and light, but savory and delicious. The thing is, I didn’t have enough filling — and I doubled it so I could have extra to freeze and make another night. I think they could have used more sauce, too. Did I do something wrong? Maybe cooked the veggies down too much? I will definitely make these again, but I’ll probably do a little tweaking.

    1. Hmmm…. You might have stuffed them too much. If you doubled the filling recipe you should have had more than enough, especially with 1-2 tablespoons worth per lasagna noodle.

      I like the sauce alot too but because I was doing a “skinny” version I didn’t add as much as I normally would. But you want to add more totally do it. Thats what is great about this recipe, you can customize it to how you like it. 🙂

      Glad you enjoyed the flavors Lindsay!

  5. Laura McLaughlin

    Love this version of lasagna, very simple lite delicious recipe, better than layers of traditional lasagna that can be heavy. The only changes I made was adding mild Italian sausage and left out the zucchini & carrot since I didn’t have those on hand. My family really enjoyed this and will be making it again. Thank you Krista for sharing 🙂

    Laura M.
    Green Bay WI

    1. Love the change up Laura, thats what is so nice about this recipe, it can easily be adapted. Glad you and the fam enjoyed it so much!

      And, go pack go! (sorry I’m a wisconsin girl born and raised hehe)

  6. Laurel

    Excellent! I made this today using Jovial’s Brown Rice Pasta lasagna noodles. I couldn’t roll them up– had to put them out like traditional lasagna– because the rice noodles tend to break apart. The taste was wonderful! I used a bit of cultured sour cream instead of the ricotta, and almond cheese all over in place of regular dairy cheese. Very adaptable to different herbs, etc. Thank you!

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