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    Home » Vegetarian Pasta Recipes

    Farmer’s Market Lasagna Rolls

    Lindsay Moe

    116 shares

    These Farmer’s Market Lasagna Rolls will use up all your favorite farmer’s market finds!

    a lasagna roll on a white plate next to a pan of lasagna rolls
    Jump to Recipe

    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).

    Boy making two different faces

    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.

    an onion, eggplant, zucchini, tomatoes, and herbs

    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.

    a glass pan of farmer's market lasagna rolls

    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.

    boy making two different faces

    I’ll be making roasted garlic and broccoli penne for his party tonight, since he has such a sophisticated palette. Pasta all the time!!

    a farmer's market lasagna roll on a white plate

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    a lasagna roll on a white plate

    Farmer’s Market Lasagna Rolls

    This pasta dish will use up all your best farmer’s market finds!
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    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 220kcal
    Author: Lindsay Moe

    Ingredients

    • 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)

    Instructions

    • 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.

    Nutrition

    Calories: 220kcal | Carbohydrates: 27g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 309mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 9.3mg | Calcium: 187mg | Iron: 1.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Kate @ Diethood says

      October 17, 2014 at 9:10 am

      What a cutie!! Happy Birthday!
      Love me some lasagna rolls and that filling sounds amazing!

      Reply
    2. Melanie | Melanie Makes says

      October 17, 2014 at 9:18 am

      Your site is absolutely stunning as your photo for this recipe. Looks delicious!

      Reply
    3. Julia says

      October 17, 2014 at 9:19 am

      These look absolutely delicious. This week is our last farmers market which I am very bummed about but this would be a great dish to make using my farmers market finds!

      Reply
    4. sue/the view from great island says

      October 17, 2014 at 9:46 am

      I love this post — I’m still grinning!

      Reply
    5. Thalia @ butter and brioche says

      November 15, 2014 at 2:08 am

      Love lasagna! Craving these lasagna rolls right now.. they look delicious!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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