Some evenings, you crave a nourishing, homemade dinner but need it to be simple enough for a weeknight. That’s when these Vegetable Lasagna Roll Ups come to the rescue with all the comfort of a classic, but made lighter and easier for your modern kitchen.
This cozy recipe wraps a rainbow of roasted veggies, creamy cheese, and bright marinara into snuggly, individual rolls. It’s one of those meals you can pull out for a relaxed family dinner, or prep ahead for a week of satisfying lunches warming and hearty, but not heavy.
What I love most is how this dish turns wholesome ingredients into a balanced meal, brimming with comforting flavors and just enough goodness to help you feel at home. Trust me, your kitchen will smell amazing.
Table of Contents
Ingredients You’ll Need
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 (28 oz) can crushed tomatoes (such as 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
- 1/2 medium red onion, diced
- 10 cloves garlic, skins left on
- 4 Tbsp olive oil, divided
- 2 cups broccoli florets, chopped
- 8 oz mushrooms, sliced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 12 whole wheat lasagna noodles (or regular semolina)
- 1 (15 oz) container low-fat ricotta
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 1/4 cups shredded mozzarella cheese, divided
- 1/2 cup finely shredded Asiago cheese
- 1/2 cup finely shredded Parmesan cheese
This recipe is filled with wholesome, budget-friendly ingredients think vibrant vegetables, creamy cheeses, and fiber-rich whole wheat noodles. With the protein-packed ricotta and a blend of fresh veggies, it offers a high protein, nourishing meal for everyone at the table.
How to Make It
- Preheat your oven to 400°F for that golden, bubbly finish.
- Start by making a quick homemade marinara: In a small saucepan, warm 2 Tbsp olive oil over medium heat. Add the minced garlic and let it sizzle for 30 seconds just until fragrant.
- Pour in the crushed tomatoes, fresh basil, and a sprinkle of red pepper flakes. Season with salt and pepper to your taste. Bring the sauce to a gentle bubble, then lower the heat and let it simmer for 30 minutes for deeper flavor.
- For the vegetables, line a cookie sheet with foil and spread out the carrots, red bell pepper, red onion, and whole garlic cloves. Toss with 2 Tbsp olive oil. Roast for 15 minutes, filling your kitchen with warm, homey scents.
- Add broccoli, mushrooms, zucchini, and squash to the roasted veggies. Drizzle with 2 more Tbsp olive oil and a touch more salt and pepper. Give everything a quick toss and roast for another 10–15 minutes, until all the veggies are tender and golden at the edges.
- Remove from the oven. Slip the skins off the roasted garlic, mince it, and mix it back in with the roasted veggies. Set aside.
- While the veggies cook, boil the lasagna noodles according to package directions. Drain and lay them side by side on parchment or wax paper to keep them from sticking.
- For the creamy filling, blend ricotta, egg, and parsley in a mixing bowl. Stir in 1 1/2 cups mozzarella, the Asiago, and Parmesan cheeses. Season with salt and pepper it should taste just a bit savory and light.
- Spoon 1/4 cup of the marinara sauce onto the bottom of a 13×9-inch baking dish.
- To assemble, spread about 1/4 cup of the cheese mixture over each noodle. Top with roasted veggies, then spoon a tablespoon of marinara along the length. Roll them up, tucking in the sides so the filling stays snuggly inside.
- Place all roll ups seam-side down in the baking dish. Pour the rest of the sauce over the top, making sure every noodle is covered, and finish with the remaining mozzarella.
- Tent the dish loosely with foil. Bake at 400°F for 25 minutes, then uncover and bake 10 minutes more, until bubbly and golden. Serve warm, maybe with an extra sprinkle of parsley for a fresh, cozy touch.
Cozy Tips & Smart Variations
- Meal prep for busy days: Assemble the roll ups ahead, cover, and refrigerate. Just bake them fresh for an effortless, high-protein meal when you need comfort in a hurry.
- Lighter swaps: Use part-skim cheese or swap in lower-carb zucchini ribbons instead of noodles for a gluten-free, lighter version of a classic.
- Budget-friendly twist: Use whatever veggies are on sale at the market cauliflower, spinach, or kale all work beautifully.
- Protein boost: Add lentils, chickpeas, or a sprinkle of white beans to the veggie layer for an extra-nourishing, balanced meal.
- Quick cooking shortcuts: Use a high-quality store-bought marinara to save time, or roast all vegetables together if your oven is spacious.
- Family-style serving: Lay out toppings (extra basil, parmesan) so everyone can customize their own cozy roll up.
Why You’ll Love This Recipe
- Effortless for a quick and satisfying meal
- Loaded with complex flavors but feels light and easy
- Nourishing comfort that’s balanced for your health goals
- Family dinner idea that gets everyone smiling
- Meal prep friendly leftovers taste even better
Final Cozy Thoughts
There’s something deeply soothing about a bubbling dish pulled straight from the oven, filling your home with nourishing aromas. These Vegetable Lasagna Roll Ups make simple homemade cooking feel special whether you’re feeding family or tucking away leftovers for a healthy, comforting lunch later in the week.
So when life feels a little hectic, remember this recipe: a little comfort, a lot of goodness, always just an oven away. Enjoy every bite!
Cozy Vegetable Lasagna Roll Ups with Wholesome Homemade Marinara
These light vegetable lasagna roll ups combine roasted seasonal vegetables, creamy ricotta, and homemade marinara wrapped in whole wheat lasagna noodles. A comforting, weeknight-friendly dish with vibrant flavors and a nourishing, high-protein profile. Serve warm as a main meal or store for easy lunches.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 (28 oz) can crushed tomatoes (such as 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
- 1/2 medium red onion, diced
- 10 cloves garlic, skins left on
- 4 Tbsp olive oil, divided
- 2 cups broccoli florets, chopped
- 8 oz mushrooms, sliced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 12 whole wheat lasagna noodles (or regular semolina)
- 1 (15 oz) container low-fat ricotta
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 1/4 cups shredded mozzarella cheese, divided
- 1/2 cup finely shredded Asiago cheese
- 1/2 cup finely shredded Parmesan cheese
Instructions
- Preheat oven to 400°F
- In a small saucepan warm 2 Tbsp olive oil over medium heat. Add minced garlic, basil, and red pepper flakes. Sizzle 30 seconds until fragrant
- Add crushed tomatoes and simmer 30 minutes
- Line a cookie sheet with foil. Toss carrots, red bell pepper, red onion, and 10 whole garlic cloves with 2 Tbsp olive oil
- Roast 15 minutes
- Add broccoli, mushrooms, zucchini, and squash. Drizzle with 2 Tbsp olive oil and salt. Roast 5-10 minutes until tender
- In a bowl combine ricotta, egg, fresh parsley, and 1/4 cup mozzarella
- Boil lasagna noodles until soft but firm
- Roll up each noodle with veggie mixture, ricotta filling, and shredded mozzarella
- Lay rolls seam-side down in a baking dish. Top with remaining marinara and mozzarella
- Bake 20-25 minutes until bubbly and golden
Notes
For gluten-free option, use gluten-free lasagna noodles
Leftover marinara can be frozen in portions
Add a splash of balsamic vinegar for extra depth without alcohol
Leftover marinara can be frozen in portions
Add a splash of balsamic vinegar for extra depth without alcohol
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 18gFat: 12gSaturated Fat: 3gCholesterol: 30mgSodium: 450mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!