Veggie Lasagna Roll Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled lasagna noodles stuffed with sautéed mushrooms, zucchini, spinach, and ricotta, baked in marinara sauce and topped with mozzarella. It's savory, cheesy, and deeply comforting. Serve as a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. lasagna noodles
- 1 tablespoon extra virgin olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 8 oz. white button mushrooms (thinly sliced)
- 1 medium zucchini (grated and excess moisture squeezed out)
- 2 medium carrots (grated)
- 1 cup fresh spinach
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt (divided)
- 1/4 teaspoon black pepper
- 15 oz. ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (24 oz.) jar marinara (divided)
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 4203mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1564mg
- Calcium
- 1089mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 4203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.