Veggie Lasagna Rolls 2 Ways
 
Prep time
Cook time
Total time
 
These veggie lasagna roll-ups are a great way to pack in some extra vegetables into your meal. Make extra and freeze it for later. We made them with both lasagna noodles and zucchini noodles – feel free to use either or both.
Author:
Recipe type: Main
Serves: 12 rolls
Ingredients
  • 1 lb ground turkey
  • 1 head roasted garlic
  • 1 16 oz package ricotta cheese
  • 2 eggs
  • 2 T chopped fresh parsley
  • 1 c parmesan cheese grated, divided
  • Lasagna noodles
  • 3 zucchini -1 chopped, 2 sliced into long strips or noodles.
  • 1 yellow squash, chopped
  • 1 eggplant, chopped
  • 2 bell peppers, any color, chopped
  • ½ large onion, chopped
  • 2 cups spinach roughly chopped
  • 3 cups tomato-basil (or other marinara sauce)
  • 1 c mozzarella cheese
  • Salt
  • olive oil
Instructions
  1. Start by browning the ground turkey with salt and pepper and set-aside.
  2. Make the cheese filling. Mash the roasted garlic with a fork. Beat in 2 eggs. Stir the ricotta, parsley, and ¼ c parmesan cheese. Let sit in the fridge until ready to use.
  3. Boil lasagna noodles as directed on the package. Drain, rinse, and set-aside.
  4. Heat a tablespoon of olive oil in a 12 inch skillet over medium-high heat. Add in the chopped zucchini, yellow squash, eggplant, onion, and bell pepper. Feel free to chop and add veggies to the pan as you finish chopping. Continue cooking until veggies are softened about 5-10 minutes. Add in the spinach and continue cooking until wilted about 1-2 minutes.
  5. Preheat the oven to 400 degrees. My oven comes to temp in about the time it takes to roll these up.
  6. Spread a little sauce in the bottom of a 9x13 baking dish.
  7. To make the rolls start with either a lasagna noodle or two zucchini strips slightly overlapped. Spread with the ricotta filling, veggies, and turkey. Roll-up and place seam side down in the baking dish. Continue until you fill up the dish with rolls.
  8. Spoon the sauce over the top. Cover with foil. Bake for about 20 minutes.
  9. Remove foil and top with mozzarella cheese and remaining parmesan. Bake for an additional 5-10 minutes until the cheese melts.
  10. If you have any additional ingredients, make a batch to freeze and eat later. I like to use aluminum bread pans because I can just toss them when I’m done. Thaw overnight in the fridge and bake as directed.
  11. Enjoy!
Recipe by Gravel & Dine at https://gravelanddine.com/veggie-lasagna-rolls-2-ways/