Healthy Vegetarian Lasagna Rolls

My dad makes the most beautiful lasagna you’ll ever lay your eyes on. With layers of noodles, ground beef, homemade marinara, homemade bechamel, and cheese, it’s a sight to behold. ┬áIt’s also usually a multi-day process to make. Maybe if I was newly retired like he is or a full time food blogger I’d make it myself, but as a working woman trying to stay active, have a social life, and somehow keep up with this blog, ain’t got no time for that.

These vegetarian lasagna rolls are a speedy alternative to lasagna for an easy and healthy dinner!

Enter my easy peasy healthy vegetarian lasagna rolls that can be whipped up in under an hour! I skip the homemade bechamel in lieu of ricotta and cottage cheese. You could use entirely ricotta cheese, but I like swapping in some cottage cheese to beef up the protein in this meatless meal. I also use (gasp) jarred marinara sauce. I know I often advocate for cooking from scratch, but sometimes convenience trumps that. Look for a jarred sauce with no added sugar in the ingredients and as little sodium as possible. Under 5% DV for sodium per serving is the ideal, but the lowest I’ve been able to find is 7% DV in Mediterranean Gardens marinara sauce (not sponsored, I just like this brand!). Still not too shabby when them norm for pasta sauce is often double that!

These vegetarian lasagna rolls are a speedy alternative to lasagna for an easy and healthy dinner!

The result is a fast dinner that’s as convenient as it is healthy. I’ve made this numerous times for John and recently for a class on family meals at work, where it got the thumbs up from parents and kids alike. Pair it with a side salad to make half your plate vegetables and enjoy its cheesy goodness!

These vegetarian lasagna rolls are a speedy alternative to lasagna for an easy and healthy dinner!

Healthy Vegetarian Lasagna Rolls
 
Prep time
Cook time
Total time
 
These vegetarian lasagna rolls are a speedy alternative to lasagna for an easy and healthy dinner!
Author:
Yield: 4 servings
Ingredients
  • 9 whole wheat lasagna noodles
  • 10 oz full fat ricotta cheese
  • 6 oz cottage cheese (or more ricotta cheese)
  • 2 oz shredded Mozzarella cheese
  • 6 oz frozen spinach, defrosted with excess water squeezed out
  • 1 large egg
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 cups marinara sauce (I love Mediterranean Gardens marinara)
  • 4 oz mozzarella cheese
Instructions
  1. Preheat the oven to 350F.
  2. Bring a large pot of water to a boil and cook your lasagna noodles according to the package directions (note: you may need to cook them in two batches).
  3. Meanwhile, combine the ricotta, cottage cheese, 2 oz mozzarella cheese, spinach, egg, salt, and pepper in a bowl and mix thoroughly.
  4. Once your noodles are finished cooking, lay them out on a wire rack. Once cool enough to touch, divide the cheese mixture amongst the noodles, spreading it across their entire length.
  5. Roll up the noodles and place in a baking dish (I used a 9x9 dish and managed to squeeze them all in) with ½ cup marinara sauce spread over the bottom. Spoon the other 1.5 cups marinara on top of the rolls then top with the shredded mozzarella.
  6. Bake for 15-20 minutes and finish them off for 1-2 minutes under the broiler to brown the cheese (keep a close eye on them when broiling!).

These vegetarian lasagna rolls are a speedy alternative to lasagna for an easy and healthy dinner!

What are your best tricks for making speedy weeknight dinners?

11 Comments

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11 Responses to Healthy Vegetarian Lasagna Rolls

  1. Not only do I love the actual dish, I love how easy this is to make. I need quick and sustainable dinner ideas these days, and this definitely meets the requirement. The use of cottage genius was pretty genius too.

    • Chelsea

      Next time I make this recipe I need to see if it can be frozen – it would be great to make a double batch and freeze one for later!

  2. Yum! This looks so great for a weeknight lasagna!

    • Chelsea

      Thanks! It’s definitely easy enough for a weeknight dinner. I refuse to spend more than 60 minutes in the kitchen on a week night haha.

  3. Hey, ain’t no shame in a few shortcuts! I think this looks amazing! :)

  4. This is a great way to use up some of the frozen pasta sauce in my freezer!!

  5. AA

    Love this recipe! Can I skip egg or use any other substitute?

    • Chelsea

      Hey there! The egg helps to bind the cheese filling together so that it doesn’t ooze out of the rolls while cooking. I haven’t tested it with anything else, but ground flax, ground chia seeds, or even a bit of cornstarch may do the trick. Let me know what you do and whether or not it works!

  6. This sounds amazing! I think I’m going to try to modify this to be lower in calories.

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