Back in March I spent a cold, rainy Sunday making a pan of hearty lasagna. But instead of the traditional version, I made adorable individual rolls filled with tangy cheese, lots of fresh herbs and baked in a rich, meaty sauce. As popular as my recipe was, I almost immediately began getting requests for a vegetarian version.
Because the only meat in the recipe was in the tomato sauce, it would be easy enough to just leave it out. But I wanted to add vegetables as well as take away meat both for my vegetarian readers and for the sake of creating a lighter, warm weather dish. I thought of various additions such as broccoli and zucchini but ended up going with the combination of spinach and carrots.
Even I was surprised at how much lighter the final dish was without the meat sauce. But the flavor was as rich and robust as the original. I left the carrots raw which added a slight crunch but you can also saute them for a few minutes if you prefer a smoother texture. Feel free to experiment with other vegetable combinations and let me know the results. Enjoy!
1 Cup tomato sauce (home made or store bought)
1 Cup milk (I used low fat)
2 Tablespoons fresh basil, chopped
Salt & pepper to taste
Veggie Cheese Sauce:
1 Cup cooked spinach (fresh or frozen)
2 Carrots, peeled and grated
1/2 Cup ricotta cheese (I used part-skim)
1/2 Cup milk (I used low fat)
1/4 Cup Parmesan cheese, grated
1/4 Cup mozzarella cheese, shredded
Salt and pepper to taste
10 Uncooked lasagna noodles
1/2 Cup mozzarella cheese, shredded
1/4 Cup Parmesan cheese, grated
1 Tablespoon fresh basil, chopped
In a pot, combine the tomato sauce, milk, basil and seasoning. In a separate pot, cook the lasagna noodles in boiling salted water according to the package directions. Once the noodles are cooked, drain them and immediately line them in a single layer on waxed or parchment paper.
While the noodles are cooking, add the cooked and cooled spinach, grated carrots, milk, ricotta, mozzarella and Parmesan cheeses to a bowl and season to taste.
To prepare the pasta rolls, spread approximately 1/2 cup of the tomato sauce in the bottom of a baking dish (approx. 9"). Spread a large spoonful of the veggie cheese mixture evenly onto each cooked lasagna noodle. Roll the noodles up, jellyroll style, and arrange them seam side down in the baking dish. Pour most of the remaining tomato sauce over the rolls but reserve about 1/4 cup. Sprinkle on the 1/2 cup of mozzarella cheese and bake in a 350 degree oven for approximately 30 minutes or until the cheese is melted.
Remove from the oven and top with the 1/4 cup of Parmesan cheese. Pour some additional tomato sauce on top of each roll, if desired, and sprinkle on the remaining fresh basil.
To see the original Lasagna Roll Up recipe, click here.
Between the manner in which this is prepared and the tasty healthy filling-I would say this is a winner. It looks so tasty, great twist on the original-spinach and carrots were a good choice!ReplyDelete
I have to say this sounds amazing.. When I think of how filling regular lasagna is and the nap you need after eating it this is a pleasant addition to us dieters for sure! I havent had regular in a few years now. This looks fabulous and can't wait to try it, you made it just so appetizing who could resist? Well done.. have a great week!ReplyDelete
I like the idea of lasagna rollups -- it seems like it would be less work, and even if it's not, these veggie ones would be delicious!ReplyDelete
i love lasagna...ReplyDelete
Such a great idea!! It's like an individual lasagna!!ReplyDelete
I actually can't stand meat sauce. It's a texture thing, I think. So these would be perfecto for me!! YUM!ReplyDelete
Mmmm...this is amazing! I love veggies lasagnas and I love how pretty the rollups are. Great job!ReplyDelete
Anita ... I haven't had lasagna rolls in ages. These look amazing and thanks for the reminder :-)ReplyDelete
These look awesome!!ReplyDelete
oh yum, these look delicious Anita!ReplyDelete
Saucy, vegetarian and lasagna - could it possibly get more delicious? :DReplyDelete
Choc Chip Uru
This sounds fantastic, Anita! I love lasagna, even vegetarian style and yours looks oh soooooo good.ReplyDelete
This looks so good. I adore a great lasagna. Love that you did it as roll ups.ReplyDelete
This looks like exactly what I want right now!! Yummy cheesy pasta rolled up into deliciousness!ReplyDelete
What a lovely idea! We are omnivores in this house but usually make vegetarian lasagna. Next time, I am going to make roulades like you have done - it makes for beautiful presentation!ReplyDelete
Oh, boy, these look fabulous, Anita! My daughter doesn't like meat in her pasta dishes, and she'd go nuts for this :)ReplyDelete
O yum!! This is my ultimate comfort food! I love that you made a veggie version (because I don't eat red meat :) Now I'm craving this for dinner... I have a serious week spot for Italian :)ReplyDelete
I'm such a sucker for veggie lasagna. I've never thought to add milk to the sauce, I'll have to give that a try!ReplyDelete
Lasagna is one of my favorite dishes. It is something I always request from my mom when I come home. I think the carrots add a sweetness to the sauce. Great choice on the spinach and carrots. It sounds much less heavy than the typical meat and cheese laden versions.ReplyDelete
I love doing roll ups. My husband isn't a huge lasagna fan, so roll ups work great for me! These sound delicious without the meat!ReplyDelete
I have never made a lasagna roll up but it is totally on my list of things to do. I think the kids would dig it and of course it's lasagna I would eat it. :) These rolls sound wonderful and I like that they are veggie it's nice to mix it up a bit.ReplyDelete
With or w/o meat, I'd love a plate of this! I love the way you changed it to vegetarian!ReplyDelete
Not only is your presentation gorgeous, your filling sounds delicious! Love the way you gave this recipe your very own twist :)ReplyDelete
I love lasagna rolls! yum. I have never added milk to sauce, but it sounds delicious! Def going to have to try it out~!ReplyDelete
Fantastic idea, and I love the spinach and carrots. I can totally see where it would be a lighter veggie version.ReplyDelete
One word: YUM!ReplyDelete
This is great! My boyfriend is a vegetarian and I am always on the look-out for fun recipes to make together! Yum!ReplyDelete
What a nice light vegie dish and very creative with the lasagna roll..if I want a break from a meaty dish this vegeterian version will be a great pick!ReplyDelete
This looks absolutely delicious. It's a dream for a vegetarian like myself! Beautiful presentation too.ReplyDelete
Good Morning! Wanted to let you know this wonderful dish is being featured at my blog for Weekend Potluck today. Thanks so much for linking up! Please come again soon.ReplyDelete
What a delicious and unique twist on lasagna. This looks much lighter and healthier! Thank you for sharing with me...and thank you for making me hungry! Just in time for lunch. I hope you have a wonderful week!ReplyDelete
I've been wanting to try making lasagna roll-ups for a long time. I'm glad you posted this so I know how great they can be. Nice to have options on the veggies plus add meat for those of us with "gotta have meat" husbands.ReplyDelete