These Roasted Vegetable Lasagna Roll Ups are a great dinner recipe to try out on your family!
How these Roasted Vegetable Lasagna Roll Ups came to be:
I was cleaning out my pantry like a madwoman recently and found some lasagna noodles- EIGHT, to be exact. It wasn’t enough to make a full-blown, proper classic lasagna, so I set to work thinking up something else to do with these pesky leftover noodles. I thought maybe I could break them apart and use them as pasta pieces in soup, but since it’s a few days away from summer… that wasn’t the best idea. Roasted Vegetable Lasagna Roll Ups came to mind. Roll ups with a lasagna-like filling was the perfect option since it would be a good amount of food for dinner for my family of three, and there would be leftovers too:
How to Roast Vegetables:
I snuck some roasted veggies into my lasagna filling because I had some random vegetables lurking in my vegetable drawer. They’re pretty easy to sneak in there since the sauce covers everything up. The roasted lends a sweetness to the veggies, which really bumps up the flavor in the dish. Use whatever veggies your family will eat. In this recipe here, I use carrots, red bell peppers, red onion, zucchini and corn. The veggies are tossed with olive oil and salt/pepper and are roasted for about 40 minutes. It’s nice to roast them in the morning (before the day gets too warm), and then just let them cool and refrigerate them until dinnertime.
How to assemble Lasagna Roll Ups:
Lay out the cooked noodles.
Spread the filling on top (a mix of ricotta, egg, Parmesan and the roasted veggies).
Sprinkle with cheese (I use Swiss to give it a flavor boost, but you can use whatever cheese you’d like).
Roll ’em up!
Make the sauce (a quick method of heating and whisking butter, flour, milk, salt, pepper and Parmesan). My family loves a good, creamy sauce. This one is an easy, homemade creamy sauce. Spread a little of the sauce into the bottom of the pan. Place the lasagna rolls into the pan and drizzle the rest of the sauce on top. BAKE until bubbly.
Then you have dinner! These roasted vegetable lasagna roll ups are slightly sweet (from the veggies) and cheesy and creamy. My husband and I both love them. Kids might like them too if they can overlook the veggies. Enjoy!
Roasted Vegetable Lasagna Roll Ups
- 1 large carrot, peeled and diced
- 1 large red bell pepper, seeded and diced
- 1 medium zucchini, diced
- 1 medium corn on the cob, kernels removed
- ½ small red onion, diced
- 1 tablespoon olive oil
- salt and pepper
- One 15-ounce container part skim ricotta cheese
- ⅓ cup grated Parmesan cheese
- 1 large egg
- salt and pepper
- 1 cup shredded cheese (Swiss, mozzarella or Gouda)
- 8 lasagna noodles, cooked according to package instructions
- ¼ cup (½ stick) butter
- 3 tablespoons all purpose flour
- One 12-ounce can 2% evaporated milk, warmed
- 1 cup nonfat milk, warmed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup shredded Parmesan cheese
PREPARE THE VEGGIES:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil. Spread on your prepared baking sheet and sprinkle with salt and pepper. Bake 20 minutes, then use a spatula to move the vegetables around a little bit. Bake for an additional 20 minutes, or until the veggies are roasted and lightly toasted on the edges. Let them cool completely. (this step can be done earlier in the day)
PREPARE THE FILLING:
- (cook the noodles while you're making your filling) In a medium bowl, combine the ricotta, Parmesan, egg and a sprinkle of salt and pepper. Add the cooled vegetables and mix together.
- Lay the cooked noodles onto a flat surface (it's good to lay them on some waxed paper if you have some, or spray a baking sheet lightly with nonstick spray).
PREPARE THE SAUCE:
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour. Whisk in the warmed milks (I just warm a little in the microwave) gradually. Continue to cook over medium heat, whisking constantly for about 3 minutes, then mix in the salt, pepper and Parmesan. Continue to whisk until the sauce begins to thicken, then remove from heat.*TIP: You can add a little of the "other" cheese in there, if you'd like too (I used a small sprinkle of Swiss)
ASSEMBLE AND BAKE:
- Preheat the oven to 375 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour sauce into the dish- just enough to cover the bottom. Spread a few tablespoons of the filling onto each lasagna noodle (as pictured). Sprinkle with shredded cheese (Swiss, mozzarella or gouda). Roll up each lasagna noodle and place, seam-side-down, into the pan. Drizzle the remaining sauce on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes.