Vegetable Lasagna Roll-Ups
"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."
photo by anniesnomsblog
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 (16 ounce) box lasagna noodles
- 10 ounces frozen chopped spinach
- 10 ounces frozen chopped broccoli
- 8 ounces mushroom stems and pieces
- 3 egg yolks
- 32 ounces part-skim ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 (14 1/2 ounce) cans tomato sauce
- 1 dash nutmeg
- 1 dash parsley flakes
- 1⁄4 cup parmesan cheese
directions
- Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
- 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.
- Add mozzarella, spinach, broccoli and mushrooms. Mix well.
- Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
- Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
- Add sauce to top of roll ups.
- Add grated cheese.
- Bake at 350 degrees uncovered for about 40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Absolutely awesome! DH and my daughter who doesn't like spinach both loved them. At the end of dinner they both asked me when we could have them again. Fortunately, there are leftovers! Wouldn't change a thing! -
Yummy! Made a lovely change from normal lasagna roll ups. I may be a meat lover, but sometimes I do like a break from it. These were delicious and really easy to make. Big thumbs up from both of us here! -
I made it with Divella egg lasagne founded in the UK and I've tried the best lasagna ever!
-
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! -
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.
see 7 more reviews
Tweaks
-
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.
-
Pretty good! I amde an extra batch & stuck them in the freezer. I used bottled pasta sauce instead of plain tomato sauce since that is what I had on hand. Thanks!
-
These rolls were delicious. They go together fairly quickly, once the noodles are cooked and the ricotta mixture is made. I did use 1 cup of coarsely chopped fresh mushrooms, lightly sauteed in non-stick cooking spray, instead of the canned. Also, I used a large jar of pasta sauce in place of the tomato sauce. I used approx. 1/3 cup of the ricotta filling for each lasagne noodle and got 20 rolls out of this recipe. My family really loved these and gave them 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!! Congratulations again on winning the football pool.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
