Monday, April 30, 2012

Vegetable Lasagna Roll Ups

This recipe originally included sausage but I omitted it to make it Meatless Monday friendly! I'm really liking my new Meatless Monday routine, I'm finding new ways to make some of my previous dishes vegeterian and it's not as hard as I thought it would be. I'm gonna warn you now, this dish uses a lot of cooking vessels and utensils. It's funny sometimes when I'm cooking I don't normally notice the mess I'm making until I'm finished and the sink is completely full with stuff. John can home from work and couldn't believe how much of a mess I made, good thing in our house if you cook you don't have to clean the dishes :)
Adapted from:

(2)14oz Cans Fire Roasted Diced Tomatoes
8 Curly Lasagna Noodles
(1) 14oz Container Part Skim Ricotta Cheese
3 Cups Baby Spinach
1 Large Onion - Diced
8 oz Bella Mushrooms - Sliced
1/2 Cup Parmesan Cheese - Grated
1 Tbsp Olive Oil
Start by prepping your onion and mushrooms. Pulse the cans of diced tomatoes in a large food processor to make the tomato sauce, pour it into a medium sized pot and set aside on the stove. Bring a large pot of salted water to a boil over high heat.
In a large saucepan pour in the olive oil and put the pan over medium heat. Add the onion and mushrooms and saute about 10 minutes, until the onion is opaque and mushrooms are brown. Stir frequently, salt and pepper the vegetables to taste. Once the water in the pot is boiling add the lasagna noodles and cook according to the package, mine cooked for 10 minutes.
Next add the spinach to the pan, it will immediately begin to wilt. Cook stirring occasionally for about 5 minutes. At this point the noddles should be done cooking, drain out the water and set them aside for a few minutes too cool so you can handle them to assemble the roll ups. Turn the pot of tomato sauce on to low heat to warm the sauce, giving it a stir every once in awhile
Lay out your noodles and spread about a Tbsp and a half of ricotta cheese down on top of the noodle leaving a little bit of room on all of the ends. Spoon a couple of Tbsp of the vegetable mixture on top of the ricotta cheese making sure to get spinach, mushrooms and onion in each roll up.
Grab the lasagna noodle from one end and tightly roll it up, place them aside on a dish until all of the roll ups are assembled. Pour half of the warmed tomato sauce on the bottom of a 9x13 glass baking dish. Place all of the lasagna roll ups on top of the sauce.
Spoon the remaining sauce over top of the roll ups. If you're timing is right you should be able to sit right down and eat your meal sprinkle the Parmesan cheese on top of the roll ups and serve with some salad, and garlic bread. I wasn't able to do this because I made the dish in advance and waited for John to come home from work, plus while cooking I kept getting side tracked in between steps so virtually everything was cold by the time I got around to assembling the roll ups. If this happens heat your oven to 225 F and place tin foil over the completed dish. Reheat the roll ups for 20-30 minutes then serve with the Parmesan cheese sprinkled on top.
Enjoy!! - Nicole


  1. Yummy! Good job on the step by step photo's.

  2. YUM! I love this idea of not having to slave over the whole layers of a lasagna. Thanks so much for linking up to Creative Thursday link party.

    I can’t wait to see what you link up this week. Have a great day.


  3. Hi! Visiting from lady behind the curtain. These look so good! And I bet they are pretty healthy too. YUM!

    New follower here! Would love a follow back if you like my site too :)

  4. I would really love this simple veggie-filled recipe. So glad you shared at Weekend Potluck - please come back soon.

  5. Lasagna rollups are so much easier when you don't want to make the entire pan. Love the mushrooms and spinach that you used in yours!!!


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