Vegetable Lasagna Roll-Ups

Total Time
1hr
Prep 20 mins
Cook 40 mins

If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.

Ingredients Nutrition

Directions

  1. Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
  2. Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
  3. Add mozzarella, spinach, broccoli and mushrooms. Mix well.
  4. Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
  5. Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
  6. Add sauce to top of roll ups.
  7. Add grated cheese.
  8. Bake at 350 degrees uncovered for about 40 minutes.
Most Helpful

5 5

I made it with Divella egg lasagne founded in the UK and I've tried the best lasagna ever!

4 5

Made this exactly as written except I used fresh veggies all around. The rolls up were a great idea and much easier than cannelloni. I thought the flavor was great but it was overall a little ricotta heavy and a little lacking in sauce. Just my personal preference. Very well seasoned!

5 5

This turned out really yummy!! I think next time I will sub the broccoli with zucchini and I did use 14 oz of tomato sauce and 14 oz of spaghetti sauce instead of all tomato sauce. I also used cottage cheese instead or ricotta, as cottage cheese is way cheaper! Still turned out pretty taste! This makes a lot of food too, Always a plus.