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+ servings

Veggie Lasagna Roll Ups

If you're intimdated by regular lasagna, try these delicious and super easy to make veggie lasagna roll ups!
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people


  • 12 lasagna noodles
  • 10 ounce packaged of frozen spinach thawed
  • 3/4 cup mushroom thinly sliced
  • 15 ounces low fat ricotta cheese
  • 2 cups fresh shredded mozzarella plus a little more for sprinkling
  • 1 cup fresh shredded Parmesan cheese
  • 1 egg
  • 1 large zucchini
  • 1 jar red sauce of your choice I used a garlic basil
  • salt & pepper to taste
  • 2 Tbsp. minced garlic
  • 1/2 white onion diced
  • 1 shallot diced
  • 2 Tbsp. EVOO
  • 1/4 cup chopped parsley
  • PAM


  • Preheat oven to 400 degrees F. Drizzle olive oil into a large non-stick pan. Heat over medium heat and then add onion, garlic and shallot. Cook for ~3 minutes and then add in jar of red sauce and season with a little salt and pepper. Let this simmer while you continue to prep rest of the recipe.
  • Bring a large pot of water to boil and carefully add in lasagna noodles. Add a little salt into the water while it comes to a boil. Cook noodles until al dente and then drain. Line the noodles on a piece of wax paper. Be sure to spray the wax paper with PAM before laying noodles down so they don't stick!
  • While the noodles are cooking, prepare the cheese mixture in a medium sized bowl. Mix together ricotta, egg, Parmesan, mozzarella, spinach, salt and pepper. Set aside.
  • Using the potato peeler, peel zucchini slices to lay down on each lasagna noodle. Stop peeling when you hit the seeds. Then lay down ~1/4 cup of the cheese mixture onto each noodle and spread across noodle with clean hands. Then sprinkle some of the sliced mushrooms on top and a little of the red sauce that has been simmering. Top with extra mozzarella cheese and roll up each noodle jellyroll style.
  • In a 13x9 inch baking dish, spread more red sauce on bottom of pan and then neatly place each roll up in pan. Top with more red sauce and cheese. Cover with foil and bake in oven for 20-25 minutes, or until hot. Don't let foil stick to noodles!
  • Top with fresh parsley and enjoy warm.