These Farmer’s Market Lasagna Rolls will use up all your favorite farmer’s market finds!
I have to shout out to my little man who turns two today. These years really are going fast. But he still seems like a baby to me, mostly because he still can’t really talk. He’s finally picked up a few important words (“NO!” “UP!” “BROKE!” and yes, he always speaks in all caps, how rude).
Strummer is one of my favorite people to eat with, despite his desire to rub as much in his hair and pants as he puts into his mouth. He just gets me. I make enchiladas and he chows down. I put squash on pizza and his face lights up. He’s all about complex flavors and actually eating things together, the way they were meant to be, unlike my other kids who need the cheese separate from the bread, separate from the capicola.
In honor of his love of a good savory mash up, I’m sharing these farmer’s market lasagna rolls today. Farmer’s markets might be done where you live for the year, but think of this as a kitchen sink recipe. Lots of veggies get packed into the filling, and you can feel free to mix and match what you have on hand from wherever that hand got it.
When placing the filling in the noodles, make sure you leave a little space on the edges and a slightly larger space at the end of the noodle to allow a little room for the filling to get squished without oozing out. Then go squish your squishy baby who isn’t such a baby any more.
I’ll be making roasted garlic and broccoli penne for his party tonight, since he has such a sophisticated palette. Pasta all the time!!
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Farmer’s Market Lasagna Rolls
- ½ large eggplant,, skin removed and cut into ½ inch cubes
- 1 tablespoon extra virgin olive oil,, plus more for brushing
- 1 ½ cups marinara sauce
- 12 lasagna noodles
- ½ large onion,, chopped
- ½ zucchini,, shredded
- ½ yellow squash,, shredded
- 1 cup chopped cherry or roma tomatoes
- 1 cup chopped baby spinach
- 1 clove garlic,, minced
- 15 ounces low fat ricotta cheese
- 1 large egg,, beaten
- ½ cup freshly grated Parmesan cheese., divided
- ½ cup shredded mozzarella cheese
- Coarse kosher salt and freshly ground black pepper
- Finely chopped fresh parsley and/or basil, (optional)
- Preheat the oven to broil and place a rack in the highest position. Arrange the eggplant in a single layer on a baking sheet and spray or brush lightly with olive oil. Toss to coat, then broil, tossing once, until soft and brown, about 15 minutes.
- When the eggplant is done, preheat the oven to bake at 375ºF and move the oven rack to the middle position. Spray a 9×13 baking dish with cooking spray or olive oil and pour in about ½ cup of marinara. Spread the marinara to lightly coat the bottom of the pan and set aside.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. When it’s done, drain into a colander in the sink and place under cold running water until cool enough to handle. Lay each noodle out on a clean kitchen towel or paper towel and pat dry.
- While the pasta is cooking, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 7 minutes. Add the zucchini, yellow squash, and tomato and cook, stirring, two minutes more. Add the spinach and garlic and continue to cook and stir until the spinach is wilted and the garlic is fragrant, about 1 minute more. Remove from the heat. If a lot of liquid has accumulate, drain a little off.
- In a large bowl, combine ricotta, egg, eggplant, onion mixture, and ½ cup Parmesan. Season to taste with salt and pepper. Spoon about 2 tablespoons of the filling onto each lasagna noodle, leaving about ½ an inch of space at the end. Roll the lasagna up and place seam side down in the prepared baking dish. Cover with the remaining marinara sauce and sprinkle with remaining cheeses. Cover the pan with aluminum foil and bake 25-30 minutes or until bubbly and heated through.