Breakthrough Eats: Lasagna Rollups

Cheesy Veggie Lasagna Rollups

Cheesy Veggie Lasagna Rollups

Veggies, veggies, veggies!  Personally, I love ‘em, but I know that not everyone does…especially kids.  I’ve heard from so many parents that fitting vegetables into their kids’ diet can be a daunting task. So how do you do it?  Hide them? Slather them in butter and cheese to make them more appealing?  Try this delicious recipe for veggie lasagna rollups and I doubt you will see anyone picking out the vegetables!

Lasagna Rollups

**recipe from**

  • 8 lasagna noodles
  • 2 cups Marinara sauce
  • 1/2 cup shredded mozzarella cheese

For Filling

  • 1 tsp olive oil
  • 3 cloves garlic, crushed
  • 2 medium zucchini, grated and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1 1/4 cup ricotta cheese
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp pepper

Alternate Filling

  • 10 oz package of frozen chopped spinach, thawed and squeezed well
  • 15 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • 1. Cook and drain lasagna noodles.  Lay out flat on wax paper.  Preheat oven to 350 degrees. Ladle 1 cup of sauce on the bottom of a 9 x 13-inch baking dish. 
  • 2. In a medium skillet, sauté olive oil and garlic over medium heat for about 1 minute.  Add zucchini, salt and pepper to taste and cook for 4-5 minutes until soft.  In a bowl, combine zucchini, ricotta cheese, Parmesan cheese, egg, salt, and pepper. If you are using the alternate filling, just combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper in a bowl.
  • 3. Spread approximately 1/3 cup of ricotta mixture evenly over lasagna noodle. Roll and place seam side down into the baking dish. Repeat with remaining noodles.
  • 4. Ladle remaining sauce over the lasagna rolls and top each one with mozzarella cheese.
  • 5. Cover baking dish with foil and bake for 40 minutes or until the inside is heated through and cheese is melted.

OK, so this is not the quickest of recipes, but it’s easy and delicious. I rely on making more of it so that I have leftovers for a few more meals! The alternate filling with spinach is quicker and easier because you don’t need to cook any of it, so I will usually use that one.

Not only does this recipe qualify for “Meatless Mondays,” but if you’re trying to be more health conscious, you can use part-skim ricotta and mozzarella to cut down on the fat. Another plus? When I originally found this recipe, I read that you can freeze it in the baking dish and just thaw the day before you want to bake it…so I guess you could also double the recipe and then make an extra dish of it to freeze for next time, which is what I will be doing next time I make it!

Christine Astarita