Veggie Lasagna Rolls Recipe - Laura Vitale - Laura in the Kitchen Episode 800

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option with similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and lower in sodium.

Preheat the oven to 400°F.

Boil whole wheat lasagna noodles in salted water until tender, about 4.5 minutes; rinse under cold water and toss with 1 tablespoon of olive oil to prevent sticking.

In a large skillet, heat olive oil over medium heat; add chopped onion and garlic, cooking until translucent and lightly golden, about 5-7 minutes.

Add crushed Italian tomatoes to the skillet; stir and let simmer over medium-low heat for about 15-20 minutes, seasoning with salt and black pepper to taste.

In a bowl, combine ricotta cheese, chopped grilled vegetables, chopped parsley, an egg, and a quarter cup of grated parmigiano; mix well to combine.

Add fresh basil pesto to the tomato sauce and stir until fully mixed; turn off the heat.

Spread a layer of the sauce on the bottom of a baking dish.

Take a lasagna noodle, place a generous spoonful of the ricotta mixture on it, and roll it up tightly; place seam-side down in the baking dish.

Repeat the rolling process with the remaining noodles and filling, placing them in a single layer in the dish.

Pour the remaining sauce over the rolled noodles, ensuring they are well covered.

Sprinkle shredded mozzarella cheese over the top, followed by a generous grating of parmigiano cheese.

Bake in the preheated oven for 20-30 minutes, or until the top is golden brown and bubbly.

Let the lasagna rolls cool for about 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens