Lasagna is a classic comfort food that can put a smile on just about anyone's face. I'm already smiling, and my mouth is watering!
It is warm, and gooey, and cheesey and delicious.
For a fun and fresh twist on regular lasagna, I whipped up these tasty little lasagna rolls for dinner one night, and I'm not sure if we will ever go back!
Rather than layering the lasagna, and the ricotta cheese, and the mozzarella cheese, and the sauce, we are going to roll up the ricotta in the lasagna noodles, arrange them in a baking dish on top of a homemade, veggie-packed sauce, top them with extra sauce and freshly grated mozzarella! Sure, it may be just as labor-intensive, but I love the perfect little packages of lasagna that are made with these lasagna rolls.
You can also make this recipe low in fat by using whole wheat lasagna noodles, fat free ricotta, and fat free mozzarella. Complete the meal by serving alongside a fresh arugula salad. Yum!
Lasagna rolls, previously: Goat Cheese and Spinach
Here's what you need for Vegetable Lasagna Rolls* (Print Recipe)
15 lasagna noodles, cooked until al dente in boiling salted water
16 ounces ricotta cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh basil, chiffonade, divided
2 tablespoons fresh parsley, chopped, divided
salt and cracked pepper
2 medium carrots, peeled and diced small
1 medium zucchini, diced small
1 medium yellow squash, diced small
1 yellow onion, diced
2 gloves garlic, minced or pressed
1 28 ounce can crushed tomatoes
1 tablespoon honey
juice of 1 lemon
1 cup freshly grated mozzarella cheese
Here's what you do
Cook lasagna noodles according to package directions. Once they are done cooking, lay out flat and place a damp paper towel on top to keep them from drying out and sticking together. In a medium bowl, mix together the ricotta, egg, parmesan, 1 tablespoon basil, 1 tablespoon parsley, salt and pepper until well combined. Set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the carrots, zucchini, squash, and onions. Season with salt and pepper. Cook until tender, 5 to 7 minutes, stirring occasionally. Add the garlic and cook for one minute longer.
Stir in the crushed tomatoes, honey, and lemon juice. Season again with salt and pepper, and add the remaining tablespoon of basil and parsley. Cook until the sauce is just starting to bubble, then turn heat down to low and cook for 10 minutes, stirring occasionally. Remove from the heat. Spoon about a cup of the sauce on the bottom of a 9 x 13 baking dish.
Preheat oven to 375 degrees. Spread 1 to 2 tablespoons of the ricotta mixture onto each lasagna noodle, leaving about an inch on either end. Roll up tightly and place in the baking dish. Pour the remaining sauce on top of the lasagna rolls and sprinkle the grated mozzarella on top. Bake for 25 minutes until the sauce is bubbling and the cheese is golden brown,
Allow to cool for a few minutes before serving. Eat up!
*Gas Stove Girl Original Recipe