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    Home » Vegetarian Pasta Recipes

    Vegetarian Lasagna Roll Ups

    Lindsay Moe

    117 shares

    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.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • 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)
    Vegetables used in lasagana roll ups.

    How to make lasagna roll ups

    1. 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.
    2. 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.
    3. 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.
    4. While the pasta is cooking, heat 1 tablespoon olive oil in a large pan over medium heat.
    5. Add the onion and cook until translucent.
    6. Add the zucchini, yellow squash, and tomato and cook.
    7. 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.
    8. In a large bowl, combine ricotta, egg, eggplant, onion mixture, and ½ cup Parmesan. Season to taste with salt and pepper.
    9. 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.
    10. 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.

    A pan of vegetarian lasagna roll ups.

    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.

    A pan of vegetarian lasagna roll ups.

    More vegetarian pasta recipes

    • Halloumi Stroganoff
    • Penne al Pomodoro
    • Spaghetti Arrabbiata
    • Tomato and Feta Pasta
    • Baked Ravioli
    • Easy Fettuccine Alfredo
    • Spaghetti Aglio Olio
    • Pesto Linguine
    • Roasted Vegetable Lasagna
    • Roasted Garlic and Broccoli Pasta
    • Olive Oil Alfredo Sauce
    • Halloumi Carbonara
    • Meatless Baked Ziti
    A vegetarian lasagna roll up on a white plate next to a fork and a pan of lasagna roll ups.

    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

    Vegetarian Lasagna Roll Ups

    Vegetarian lasagna roll ups recipe is an easy, delicious twist on a classic lasagna.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 15 minutes 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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    117 shares