Vegetarian Lasagna Roll-Ups

Pasta, Quick and Easy, Vegetarian

Phew! We are on the home stretch with the kitchen, I just know it. The cabinets have been assembled and are being installed on Wednesday and I couldn’t be more excited. I feel like once they’re in, I’ll be able to see the kitchen come to life. After that it’ll be backsplash and then appliances. I feel like then it’ll start to feel real! I CAN’T WAIT!

What should I make in my new kitchen? I’ve been thinking about it for a long time? Should I make something ambitious like a pretty pie or should it be chill…like breakfast? That is TBD!

Let’s talk about this pot of dreaminess right quick.

I’ve been dreaming about lasagna roll-ups FOR A LONG TIME! Why…I have no idea. I think I’ve been spending a lot of time on the Pinterest and sometimes, when I’m really hungry and, like, haven’t eaten all day, I get mesmerized by those long pins. I saw one of lasagna roll-ups and while they might’ve looked a lil’ trashy, I still wanted them!

Here’s my version! I made an eggplant marinara sauce that was soooo tasty, I wanted to put it on spaghetti squash. I also took some ricotta and added some lemon zest and salt and Italian parsley (basically, I flavored it up!).

I took the cooked lasagna sheets and smeared a bit of ricotta on there, added a spoonful of marinara sauce, cheese and then rolled them up.

Honestly, I thought this was going to be a sloppy mess but the ricotta acts like a glue and makes them stay in tact, on their sides.

If for some reason, they slide around and are acting all loosey-goosey, you could easily just put them seam side down.

I added a baked ‘em and then added a bunch of cheese on top toward the end. They were magical and delicious and fun to eat and look at.

Vegetarian Lasagna Roll-Ups

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4

Vegetarian Lasagna Roll-Ups

Ingredients

  • Eggplant Marinara:
  • 1 tablespoon oil
  • 1/2 yellow onion, diced
  • 1 carrot, peeled and diced
  • 3 to 4 cremini mushrooms, cut into a small dice
  • 1 medium eggplant, cut into a small dice
  • 1 (25-ounce) jar of marinara sauce, of choice
  • Salt
  • Pinch of crushed red pepper (optional)
  • Ricotta Mixture:
  • 8 ounces ricotta
  • Zest from 1 lemon
  • 1/4 teaspoon salt
  • 1 tablespoons minced Italian parsley, plus more as garnish
  • Pinch of crushed red pepper
  • Lasagna-ups:
  • 1 pound lasagna sheets
  • 1 1/2 cups shredded mozzarella, divided

Directions

    To Make the Eggplant Marinara:
  1. In a medium saucepan, set over medium heat, add the oil. When warm, add the onion, carrot, mushrooms and eggplant. Sprinkle with a few pinches of salt and cook until mostly softened, about 5 to 7 minutes, mixing regularly. Pour in the jar of marinara and give it a good mix. Bring to a simmer and give it a taste. Adjust the salt and spice level (I added a few pinches of crushed red pepper) to taste. This will kinda depend on the marinara you chose. Turn off the heat and set aside.
  2. To Make the Ricotta Mixture:
  3. In a small bowl, mix together the ricotta, lemon zest, salt, Italian parsley and crushed red pepper.
  4. To Make the Lasagna Sheets:
  5. Bring a pot of salted water to a boil. Boil the lasagna sheets according to the package, mine said about 8 minutes. Drain and rinse immediately with lukewarm water. This will wash the starch off of the sheets which is good because then they won’t stick.
  6. To Assemble the Lasagna Roll-ups:
  7. Preheat the oven to 350 degrees F. Grab a large baking dish (I used a 9-inch braiser pot) and set it near you.
  8. On a cutting board or clean counter, lay out the lasagna sheets. Add a few teaspoons of ricotta mixture to the lasagna sheet and spread it into an even layer. Top it with a teaspoon or two of the marinara mixture and then add a sprinkling of mozzarella cheese. Carefully roll up the lasagna sheet and transfer it to the baking dish. I added it spiraled side up. Repeat until you’ve worked your way through all of the lasagna sheets. A tip: to keep the roll-ups from unraveling, I put their seam against another lasagna roll-up.
  9. Transfer to the oven to bake for about 20 minutes. At the 20 minute mark, top the lasagna roll-ups with about 1 cup of shredded mozzarella. Bake for an additional 5 minutes, until melted.
  10. Serve immediately.
https://www.acozykitchen.com/vegetarian-lasagna-roll-ups/
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12 Comments

  • Reply yoonie October 17, 2017 at 6:43 am

    could i please get a link to that pot?!

  • Reply Vegetarian Lasagna Roll-Ups — A Cozy Kitchen — До каждого с миром! October 17, 2017 at 8:43 am

    […] через Vegetarian Lasagna Roll-Ups — A Cozy Kitchen […]

  • Reply Belle October 17, 2017 at 12:31 pm

    This looks SO. GOOD. What would be a good substitute for eggplant (allergies)?

    • Adrianna Adarme
      Reply Adrianna Adarme October 18, 2017 at 10:06 am

      Oh I would probably just dice up 8 or 9 more mushrooms and add that. It’ll be delicious! 🙂

  • Reply Diana Lopes October 18, 2017 at 8:59 am

    Wow, these lasagna roll ups look awesome! I can’t wait to try them myself =)

  • Reply Ellen White February 28, 2018 at 5:22 pm

    These where great! And fun to try! It ended up reminding me a lot of Bolognase, I added some ground beef and snuck in some spinach instead of eggplant. I had a really hard time rolling these suckers. My lasagna sheets kept falling apart and I only had 4 roll ups and they where huge yours look pretty and small! So basically tips for type/size of lasagna sheets and tips for helping my sheets not fall apart. Thanks in advance! All and all fantastic recipe with so much to play around with!

    • Adrianna Adarme
      Reply Adrianna Adarme March 1, 2018 at 4:08 pm

      I’m glad it mostly came out lol. So I used just the normal lasagna sheets from Whole Foods. (I used the 365 brand). What brand did you use?

  • Reply Nevethiya August 9, 2018 at 7:56 pm

    This looks soo good. I cant wait to try it.
    1) Can you please tell me if you added marinara sauce to the bottom of your baking dish before lining up the roll ups??
    2) And also if the marinara sauce doesn’t run down when you roll it up and make it stand?

    • Adrianna Adarme
      Reply Adrianna Adarme August 10, 2018 at 2:41 pm

      I didn’t because I was afraid the roll-ups wouldn’t stand up if there was too much sauce. But I added more sauce to the dish once they were all rolled up. It doesn’t run down when you roll it up but you have to be a bit careful. I wouldn’t wear white just in case 🙂

  • Reply Dorothy October 2, 2018 at 11:19 pm

    I’ve made this twice this week already! My friends love it 🙂

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