Roasted Vegetable Lasagna Roll Ups
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Cooking Classy · by Jaclyn

Roasted Vegetable Lasagna Roll Ups

NUTRITION · PER SERVING95M COOK
CAL 18%·PRO 37%
CARBS 36G40% OF CAL
5G FIBER24G OTHER7G TOTAL SUGAR
FAT 17G42% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetable lasagna roll-ups are individual portions of lasagna noodles filled with ricotta, mozzarella, and roasted vegetables including broccoli, zucchini, and peppers in tomato sauce. They're hearty, vegetable-packed, and elegant served as single portions.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic (, minced)
  • 1 (28 oz) can crushed tomatos ((I prefer Contadina crushed Roma))
  • 2 Tbsp chopped fresh basil
  • 1/4 tsp red pepper flakes ((optional))
  • Salt and freshly ground black pepper
  • 1 cup sliced carrots
  • 1 red bell pepper (, seeded, cored & diced into 3/4-inch pieces)
  • 1/2 medium red onion (, diced into 3/4-inch pieces)
  • 10 cloves garlic (, skins left on)
  • 4 Tbsp olive oil (, divided)
  • 2 cups broccoli florets (, chopped into small pieces)
  • 8 oz mushrooms (, sliced)
  • 1 medium zucchini (, chopped into 1/6-inch thick slices)
  • 1 medium yellow squash (, chopped into 1/6-inch thick slices)
  • 12 whole wheat lasagna noodles ((regular semolina noodles would be fine))
  • 1 (15 oz) container low-fat ricotta
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 1/4 cups shredded mozzarella cheese (, divided (10 oz))
  • 1/2 cup finely shredded Asiago cheese ((2 oz))
  • 1/2 cup finely shredded Parmesan cheese ((2 oz))
PREP
30M
SODIUM
609MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.