Go Back
Homemade Veggie Lasagna Rolls photo

Veggie Lasagna Rolls

Vegetarian lasagna rolls filled with ricotta, cottage cheese, kale and sautéed vegetables make a comforting, easy bake.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • 13x9-inch casserole dish
  • Large Skillet
  • Mixing Bowl
  • Spatula or wooden spoon
  • parchment paper or work surface
  • Measuring cups and spoons
  • Aluminum Foil

Ingredients
  

  • 24 ounces marinara sauce jar, no sugar added
  • 1 tablespoon olive oil
  • 1 medium yellow onion sliced
  • 1 head broccoli top minced
  • 1 cup mushrooms minced
  • kosher or sea salt to taste
  • 2 cloves garlic minced
  • 3 cups kale chopped
  • 1 cup ricotta cheese low-fat
  • 1 1/2 cups mozzarella cheese part-skim, shredded; divided (1 cup for filling, remaining for topping)
  • 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 sheets whole-wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Preheat the oven to 425°F (220°C). Coat a 13x9x2-inch baking dish with nonstick spray and spread 1 1/4 cups of the marinara sauce evenly across the bottom.
  • Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and sauté until soft and beginning to brown, about 5–7 minutes.
  • Add the minced broccoli and minced mushrooms to the skillet with a pinch of salt. Cook until mushrooms release their liquid and it evaporates, about 2–3 minutes.
  • Add the minced garlic and chopped kale, and cook until the kale is wilted, about 2–3 minutes more. Remove the pan from heat and let the vegetable mixture cool slightly.
  • In a large mixing bowl, combine the ricotta, 1 cup of the shredded mozzarella, cottage cheese, egg white, chopped oregano, chopped basil, and black pepper. Stir until well mixed.
  • On a work surface lined with parchment, lay out the cooked lasagna noodles. Spread about 1/4 cup of the cheese mixture evenly over each noodle, then top each with about 1/4 cup of the cooked vegetable mixture.
  • Roll each noodle starting from the end closest to you and place seam-side down in the prepared dish, arranging rolls so they are not tightly touching.
  • Pour the remaining marinara sauce (about 1 cup) evenly over the rolls. Sprinkle with the remaining 1/2 cup plus 1/4 cup? of mozzarella and the grated Parmesan. (Note: total mozzarella listed is 1 1/2 cups; use 1 cup in filling and remaining for topping.)
  • Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly. Remove foil for the last few minutes if you want more browning.
  • Let the rolls rest briefly after baking, then serve with additional warmed marinara if desired.

Notes

  • Cook noodles to al dente to avoid mushy rolls.
  • Drain cooked noodles well before assembling.
  • Shake or taste to adjust salt as desired.
  • Use fresh herbs for brighter flavor.