There’s something so comforting about layers of pasta, cheese, and a rich tomato sauce that just feels like a long, warm hug. These Veggie Lasagna Rolls take that cozy feeling and streamline it into neat little bundles filled with tender greens, broccoli, mushrooms, and a bright, herbed cheese center. With whole-wheat noodles, a no-sugar-added marinara, and a lighter mix of cheeses, this is a weeknight-friendly dinner that still feels a little special—perfect for feeding a family or sending leftovers to work the next day.

Why you’ll love these Veggie Lasagna Rolls

Each roll is individually portioned, making serving and reheating easy.
The filling is packed with vegetables and fresh herbs, so it’s flavorful without needing extra sugar or heavy creams.
Using whole-wheat lasagna noodles adds texture and a boost of fiber.
The recipe is written with simple steps and common pantry ingredients, so it’s approachable even if you don’t cook often.

Ingredients

24 ounces marinara sauce jar, no sugar added
1 tablespoon olive oil
1 yellow onion, medium, sliced
1 head broccoli, top minced
1 cup mushrooms, minced
kosher or sea salt, to taste
2 garlic cloves, minced
3 cups kale, chopped
1 cup ricotta cheese, low-fat
1 1/2 cups mozzarella cheese, part-skim, shredded
1/2 cup cottage cheese, low-fat, small curd if possible
1 egg white
1 teaspoon oregano, fresh, chopped
1 teaspoon basil, fresh, chopped
1/2 teaspoon black pepper
10 whole-wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
1/4 cup parmesan cheese, grated

Prep notes

Read through the ingredient list once before you start. Make sure the lasagna noodles are cooked to al dente so they hold their shape when rolled. Mince the broccoli florets and mushrooms finely so the rolls are easy to bite into. If your kitchen scale or measuring tools differ, stick to the listed cup and tablespoon amounts to maintain the balance of moisture and texture in the filling.

Step-by-step directions

Follow these clear steps to prepare the filling, assemble the rolls, and bake them until bubbly and golden.

Preheat and prepare a baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized ovenproof dish and spread a thin layer of the marinara sauce across the bottom (about 1/2 cup). This gives the rolls something to rest on and prevents sticking.
Sauté the aromatics and vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced 1 medium yellow onion and a pinch of kosher or sea salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4 to 6 minutes.
Add broccoli and mushrooms: Stir in the minced florets from 1 head broccoli and the 1 cup minced mushrooms. Continue to sauté for another 4 to 6 minutes, until the broccoli is tender-crisp and the mushrooms have released their moisture. Season with additional salt to taste if needed.
Stir in garlic and kale: Add the 2 minced garlic cloves and 3 cups chopped kale to the skillet. Cook, stirring frequently, until the garlic is fragrant (about 30 seconds to 1 minute) and the kale has softened, about 2 to 3 minutes. Remove the skillet from heat and allow the mixture to cool for a few minutes so it won’t scramble the egg white when mixed into the filling.
Make the cheese filling: In a large mixing bowl, combine 1 cup low-fat ricotta cheese, 1/2 cup low-fat cottage cheese (small curd if possible), and 1 egg white. Add 1 teaspoon fresh chopped oregano, 1 teaspoon fresh chopped basil, and 1/2 teaspoon black pepper. Stir until smooth and well combined. Fold in the sautéed vegetable mixture and mix until evenly incorporated.
Assemble the rolls: Lay the 10 cooked whole-wheat lasagna noodles on a clean work surface. Spread a generous portion of the cheese-and-vegetable filling along the middle third of each noodle, leaving about 1/2 inch clear at the short ends so the filling won’t ooze out when rolled. Sprinkle each filled noodle with a little of the shredded 1 1/2 cups part-skim mozzarella cheese (reserve most of the mozzarella for topping).
Roll the noodles: Carefully roll each noodle up from one short end to the other, creating a tight cylinder. Place each roll seam-side down in the prepared baking dish, arranging them in a single layer so they’re snug but not overcrowded.
Add sauce and cheese: Pour the remaining marinara sauce evenly over the rolls so each roll gets a generous coating (use the rest of the 24-ounce jar). Sprinkle the reserved shredded mozzarella evenly across the top of the sauced rolls, then finish with a light dusting of the 1/4 cup grated parmesan cheese.
Bake until bubbly: Cover the baking dish loosely with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 8 to 10 minutes, or until the cheese is melted, bubbly, and beginning to brown slightly.
Rest and serve: Remove the lasagna rolls from the oven and let them rest for 5 minutes. This short resting period helps the filling set and makes for cleaner slices. Serve the rolls hot, spooning extra sauce from the pan over each portion.

Taste and serving suggestions

These Veggie Lasagna Rolls are satisfying on their own, but a few simple additions lift them even further. A crisp green salad with a lemon vinaigrette cuts the richness, and some crusty bread is perfect for mopping up extra sauce. If you want a little heat, add red pepper flakes to the marinara or sprinkle them over individual servings.

Make-ahead and storage tips

To prepare ahead: Assemble the rolls and cover the dish tightly with plastic wrap or foil. Refrigerate up to 24 hours before baking; when ready, remove the cover and bake as directed, adding an extra 5 to 10 minutes if they’re cold from the fridge.
To freeze: Arrange the assembled rolls in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. Add 10 to 15 minutes to the baking time if still partially frozen.
Leftovers: Store cooled leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or reheat single portions in the microwave for 90 seconds to 2 minutes depending on your microwave’s power.

Substitutions and variations

If you don’t have whole-wheat noodles, regular lasagna noodles work fine—just keep the same cooking time to reach al dente.
Swap the broccoli and mushrooms for other vegetables like finely chopped eggplant, zucchini, or roasted red peppers. Keep the same volume of vegetables so the filling consistency remains the same.
For a nuttier flavor, stir 1 to 2 tablespoons of toasted pine nuts into the filling just before assembling the rolls.
If you prefer a creamier filling texture, increase the ricotta to 1 1/4 cups and reduce the cottage cheese to 1/4 cup, keeping the other ingredients unchanged.

Notes on ingredients and technique

Using a no-sugar-added marinara keeps the dish bright and less sweet, allowing the freshness of the veggies and herbs to shine. Minced broccoli and mushrooms should be small so you get a bite that’s smooth, cohesive, and easy to roll. Cooling the sautéed vegetables before mixing with the egg white prevents the egg white from curdling and ensures the filling binds properly as it bakes.

Final thoughts

These Veggie Lasagna Rolls are proof that weeknight meals can be both wholesome and comforting. The combination of tender greens, finely minced florets, and a seasoned cheese filling wrapped in whole-wheat noodles delivers satisfying texture and flavor without a lot of fuss. Whether you’re cooking for a picky crowd or feeding hungry teenagers, this recipe is dependable, flexible, and delicious. Give it a try on a busy evening—you might find this becomes your new go-to dinner.