Vegetarian Lasagna Roll Ups

Vegetarian Lasagna Roll Ups are a fun twist on a classic lasagna! Full of fresh vegetables, tangy marinara sauce, and creamy ricotta, these roll ups are a healthy dinner option for the whole family.

A vegetarian lasagna roll up on a white plate next to a fork.

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Ingredients
How to make lasagna roll ups
Top tips
FAQ
More vegetarian pasta recipes
Recipe

I love a bubbly, cheesy, slice of homemade lasagna as much as the next person, but in all honesty, I might like these lasagna roll ups more. They’re easy to make, super satisfying, and a bit lighter than your typical lasagna recipe.

Another thing that’s great about these rolls ups is that it’s an “everything but the kitchen sink” kind of recipe. Lots of fresh veggies get packed into the filling, and you can feel free to change it up depending on what you have on hand.

Lasagna roll ups are filling, comforting, and oh so delicious. Pair this pasta dish with garlic bread and a simple salad for a wholesome family dinner.

Ingredients

Eggplant
Extra virgin olive oil
Marinara sauce
Lasagna noodles
Onion
Zucchini
Yellow squash
Cherry or roma tomatoes
Baby spinach
Garlic
Low fat ricotta cheese
Egg
Parmesan cheese
Mozzarella cheese
Coarse kosher salt
Ground black pepper
Fresh parsley and/or basil (optional)

How to make lasagna roll ups

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.
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.
Add the zucchini, yellow squash, and tomato and cook.
Add the spinach and garlic and continue to cook and stir until the spinach is wilted and the garlic is fragrant. Remove from the heat. If a lot of liquid has accumulated, 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. 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.

Top tips

Cook the noodles al dente

These roll ups bake for a while in the oven, so make sure you don’t over boil the noodles. Overcooked noodles could result in mushy roll ups.

Don’t over fill 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.

Vegetarian parmesan cheese

Real parmesan cheese is not vegetarian because it uses animal rennet. If it is important to you to make this a vegetarian pasta, look for a parmesan cheese made with vegetable rennet instead.

How to store vegetarian lasagna roll ups

Store leftover roll ups in an air tight container in the refrigerator for up to 3 days. You can also freeze the whole pan or individual portions (see instructions in FAQ’s below) for up to 3 months.

Tips for customizing lasagna roll ups

Use gluten free noodles to make this gluten free
Use vegan ricotta and vegan cheese to make this a vegan vegetable lasagna
Swap the ricotta cheese for cottage cheese
Leave out the vegetables for a simple cheese lasagna roll up]
Add red pepper flakes to the ricotta mixture for a bit of spice
Swap the marinara sauce for alfredo sauce to make alfredo lasgana roll ups
Keep the recipe the same, but use jumbo shells instead of lasagna noodles

A pan of vegetarian lasagna roll ups with one piece missing.

FAQ

Can I make these vegetarian lasagna roll ups ahead of time?

Yes! You can fully assemble the lasagna rolls up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate overnight until ready to bake.

You can also freeze unbaked lasagna roll ups for up to one month. Simply prepare the recipe as written up to the point of baking. Wrap tightly in layers of plastic wrap and aluminum foil, then pop it in to the freezer. When ready to eat, let thaw in the fridge overnight, then bake.

Is it better to cook lasagna covered or uncovered?

I recommend keeping these lasagna roll ups covered until the end of cooking, or they will dry out in the oven.

Feel free to remove the foil for the last few minutes of cooking to get a nice golden brown cheese crust.