Roasted Vegetable Lasagna Roll Ups
Ingredients
Marinara Sauce
-
2
Tbsp
extra virgin olive oil
-
1
clove
garlic
-
1
28 oz can
crushed tomatoes
-
2
Tbsp
chopped fresh basil
-
¼
tsp
red pepper flakes (optional)
-
to taste
salt and freshly ground black pepper
Lasagna Filling
-
1
cup
sliced carrots
-
1
medium
red bell pepper
-
½
medium
red onion
-
10
cloves
garlic (skins left on)
-
4
Tbsp
olive oil (divided)
-
2
cups
broccoli florets
-
8
oz
mushrooms
-
1
medium
zucchini
-
1
medium
yellow squash
-
12
whole
whole wheat lasagna noodles
Cheese Filling
-
1
15 oz container
low-fat ricotta
-
1
large
egg
-
¼
cup
chopped fresh parsley
-
2 ¼
cups
shredded mozzarella cheese (divided)
-
½
cup
finely shredded Asiago cheese
-
½
cup
finely shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- In a saucepan, heat olive oil and sauté garlic, then add crushed tomatoes, basil, red pepper flakes, salt, and pepper, simmering for 30 minutes.
- On a foil-lined cookie sheet, toss carrots, red bell pepper, red onion, and garlic with olive oil and bake for 15 minutes.
- Add broccoli, mushrooms, zucchini, and squash to the roasted vegetables, season, and bake for an additional 10-15 minutes.
- Cook lasagna noodles according to package instructions.
- In a bowl, mix ricotta, egg, parsley, mozzarella, Asiago, and Parmesan, seasoning with salt and pepper.
- Spread red sauce in a baking dish, then fill each noodle with ricotta mixture and roasted vegetables, rolling them up.
- Place the roll-ups in the baking dish, cover with remaining sauce and mozzarella, then bake covered for 25 minutes and uncovered for 10 minutes.
- Serve warm, garnished with parsley or basil if desired.
Nutrition Facts (estimated)
Servings
12
Calories
359
Total fat
18g
Total carbohydrates
34g
Total protein
15g
Sodium
422mg
Cholesterol
47mg
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