I was freezing these veggie lasagna roll ups for the hubby, so I just made a half recipe. (I figured he wouldn’t want lasagna roll ups for every single meal while I was gone!) However, I couldn’t resist the urge to make a little extra and sample them myself. I didn’t freeze all of them, so I was able to have a meal out of them too. They are delicious! I didn’t even notice that there wasn’t any meat in them. Also, the béchamel sauce on the bottom added a GREAT flavor to these roll ups. Don’t leave that step out!
Vegetable Lasagna Roll Ups
Slightly adapted from: Kitchen Belleicious
3 small zucchini, peeled and diced
1/4 cup roasted red peppers(comes in a jar), diced
1/2 cup spinach, chopped
1/2 (any color) bell pepper, diced
4 cloves garlic, minced
2 Tablespoons olive oil
salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
15 ounces ricotta cheese
1 egg, slightly beaten
1 cup Parmesan cheese
1/2 cup Panko bread crumbs
1 teaspoon dried thyme
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese, shredded
2 cups jarred or homemade marinara sauce, plus extra for serving
12 lasagna noodles, cooked and cooled
For the Béchamel sauce:
2 Tablespoons unsalted butter
4 teaspoons flour
1 1/4 cup heavy cream
1/2 scant teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1. To make the sauce: Melt butter in a saucepan over low heat. Add flour one Tablespoon at a time. Whisk until there are no lumps left. Slowly whisk in the cream and increase heat to medium, until sauce begins to simmer. Add salt, pepper and nutmeg and continue whisking for another 1-3 minutes, until sauce thickens. Remove from heat or turn to very low until the lasagna rolls are assembled.
2. In a skillet, heat oil and saute zucchini, red peppers, and bell pepper until tender. Add in the garlic and spinach and continue sauteing until spinach is wilted. Season with red pepper flakes and salt and pepper to taste.
3. In a large bowl, stir together ricotta cheese, egg, Parmesan cheese, bread crumbs, thyme, 1/8 teaspoon salt, 1/4 teaspoon pepper, and sauteed vegetable mixture.
4. Grease a 9×13 inch baking dish. Pour béchamel sauce into the bottom of the greased baking dish. Spoon about 3 Tablespoons of ricotta mixture on each cooked lasagna noodle, spread evenly and roll each noodle up. Place seam-side down in the pan on top of the béchamel sauce. Repeat with remaining noodles. Pour 2 cups of marinara sauce on top of the lasagna rolls in the pan. Sprinkle with the mozzarella cheese.
5. Cover with foil and bake at 350° for 20 minutes or until heated through and sauce is bubbly. Remove foil and bake for 15 minutes longer, until cheese is golden.