These elegant lasagna roll-ups transform traditional lasagna into individual portions packed with roasted vegetables and creamy cheese. They're easier to serve than regular lasagna and offer a lighter, more colorful take on the Italian classic.
Recipe Details
Ingredients
- 12 sheets lasagna noodles
- 2 medium zucchini, diced (about 1cm/1/2 inch)
- 2 large bell peppers (red and yellow), diced
- 225g cremini mushrooms, sliced
- 300g cherry tomatoes, halved
- 45ml extra-virgin olive oil
- 4 cloves garlic cloves, minced
- 450g whole milk ricotta cheese
- 200g mozzarella cheese, shredded, divided
- 75g Parmesan cheese, grated, divided
- 1 large large egg
- 30ml fresh basil, chopped
- 30ml fresh parsley, chopped
- 500ml quality marinara sauce
- 5ml salt
- 2ml freshly ground black pepper
- 5ml Italian seasoning blend
Instructions
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Preheat your oven to 200°C (400°F). Cook 12 sheets lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
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Toss 2 medium zucchini, 2 large bell peppers (red and yellow), 225g cremini mushrooms, and 300g cherry tomatoes with 45ml extra-virgin olive oil, 4 cloves garlic cloves, 5ml salt, 2ml freshly ground black pepper, and 5ml Italian seasoning blend. Spread on a large baking sheet and roast for 20-25 minutes until vegetables are tender and lightly caramelized.
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While vegetables roast, combine 450g whole milk ricotta cheese, 1 large large egg, half of the 200g mozzarella cheese, half of the 75g Parmesan cheese, 30ml fresh basil, and 30ml fresh parsley in a large bowl. Mix until smooth and well combined.
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Reduce oven temperature to 190°C (375°F). Spread 250ml (1 cup) of 500ml quality marinara sauce in the bottom of a 23x33cm (9x13 inch) baking dish.
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Let roasted vegetables cool slightly, then fold them into the ricotta mixture. Taste and adjust seasoning if needed.
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Lay each cooked 12 sheets lasagna noodles sheet flat. Spread about 75ml (1/3 cup) of the vegetable-ricotta mixture evenly along each noodle, leaving a small border at one end.
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Starting from the filled end, carefully roll up each noodle into a neat spiral. Place seam-side down in the prepared baking dish.
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Pour the remaining 500ml quality marinara sauce over the roll-ups, then sprinkle with remaining 200g mozzarella cheese and 75g Parmesan cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and lightly golden.
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Let rest for 5 minutes before serving to allow the filling to set.
Tips
Noodle Preparation: Don't overcook the lasagna noodles - they'll continue cooking in the oven. Al dente noodles are easier to roll and won't become mushy.
Vegetable Variations: Feel free to substitute or add vegetables based on season and preference. Eggplant, spinach, or roasted butternut squash all work beautifully.
Make-Ahead Magic: These can be assembled up to 24 hours in advance. Cover tightly and refrigerate, then add 10-15 minutes to the covered baking time.
Preventing Soggy Roll-Ups: Pat vegetables dry after roasting and let them cool before mixing with ricotta to prevent excess moisture.
Cheese Options: For extra richness, try adding a layer of fresh mozzarella or goat cheese. Romano can substitute for Parmesan if preferred.
Storage: Refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave or oven at 180°C (350°F) until heated through.