When I make lasagna it is usually a typical cheese and sauce-type recipe. Sometimes ground meat gets added to the mix – I know, I’m so crazy. I was in the mood for lasagna recently, but wanted to utilize some veggies. Anyone else feel like they eat more veggies in the summer? Anyway, this lasagna roll-up recipe was born and we really enjoyed it!
Gluten-Free Vegetable Lasagna Roll-Ups
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients (12 servings)
- 1 box lasagna noodles – I use Tinkyada brand
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg
- 1/2 teaspoon garlic salt
- 1 teaspoon parsley flakes
- 1/2 teaspoon italian seasoning
- dash of pepper
- 1 small crown of broccoli
- 6 mini crimini mushrooms
- 1/2 cup chopped onion
- 1 small zucchini
- Spaghetti sauce
Preheat oven to 350-375 degrees.
Boil your lasagna noodles per package instructions.
While noodles are boiling, prep your filling.
Combine the cheeses, egg, and seasonings.
Now prep the veggies: dice up the mushrooms, onions, and shred the top of a small broccoli crown.
Add veggies into the cheese mixture.
Slice up a small zucchini. Set aside.
Now your noodles are surely done boiling. Strain water and rinse with cool water.
Using a cutting board, lay out one or two lasagna noodles at a time.
Scoop a generous portion of filling onto the end of the noodle.
Fold lasagna noodle over and over, creating a “roll-up.”
While you are rolling the noodles up, insert zucchini slices along the way. Each roll up should have 2-3 zucchini slices, depending on how much filling you used in the roll up.
Repeat process for all the noodles.
Top the roll-ups with spaghetti sauce and a little sprinkle of parmesan cheese.
Bake roll-ups for 30-35 minutes, ensuring the filling is completely cooked.
What is the most common way you enjoy lasagna? Traditional meat and cheese? Vegetable? Traditional layers or Roll-Ups?