Roasted Vegetable Lasagna Roll Ups

Original recipe found here: http://www.cookingclassy.com/2013/08/roasted-vegetable-lasagna-roll-ups/

Courtesy of: Cooking Classy

Made on: 08/06/2014

Ingredients

Marinara Sauce:

· 2 T extra virgin olive oil

· 1 clove garlic, minced

· 1 28oz can crushed tomatoes

· 2 T chopped fresh basil

· ¼ - ½ tsp red pepper flakes

· Salt and freshly ground black pepper

Lasagna Filling:

· 1 cup sliced carrots

· 1 red bell pepper, seeded, cored & diced into ¾-inch pieces

· ½ medium red or yellow onion, diced into ¾-inch pieces

· 10 cloves garlic, skins left on

· 4 T extra virgin olive oil, divided

· 2 cups broccoli florets, chopped into small pieces

· 8 oz mushrooms, sliced

· 1 medium zucchini, chopped into 1/6-inch thick slices

· 1 medium yellow squash, chopped into 1/6-inch thick slices

· 12 whole wheat lasagna noodles

Cheese Filling:

· 1 15oz 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

Directions

1. Heat oven to 400 degrees. In a small saucepan heat 2 T olive oil over medium heat. Add garlic and sauté 30 seconds, then stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.

2. Meanwhile, line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion and garlic cloves on foil and toss with 2 T olive oil. Spread veggies into an even layer and bake 15 minutes. Remove from oven and add broccoli, mushrooms, zucchini and squash, and drizzle veggies with 2 additional tablespoons olive oil, season with salt and pepper to taste. Toss veggies and return to oven to bake 10-15 minutes longer, until tender. Remove from oven. Skin and mince garlic then return to veggie mix and set aside.

3. While veggies are roasting, cook lasagna noodles according to directions listed on package. In a mixing bowl, using a fork, blend together ricotta, egg and parsley. Stir in 1 ½ cups of the mozzarella, the Asiago and Parmesan cheese, then season with salt and pepper to taste. Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.

4. Spread ¼ cup red sauce into an even layer in a 9x14 baking dish.

5. To assemble lasagna roll ups, spread ¼ cup of the ricotta mixture into an even layer over each lasagna noodle, then divide roasted vegetables evenly over cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those). Spoon 1 T of the red sauce evenly over veggies (along length of lasagna). Roll lasagna up, while covering sides as needed to prevent filing from spilling out sides (they will be pretty full). Transfer to baking dish, placing roll ups side by side. Cover with remaining red sauce, being sure to cover tops of roll ups entirely so noodles don’t dry on edges, and sprinkle with remaining mozzarella cheese. Tent baking dish with foil (don’t let it touch cheese or it will stick), and bake in preheated oven 25 minutes. Uncover and bake 10 minutes longer. Serve warm, garnished with fresh parsley or basil if desired.

Adjustments I made: For the marinara sauce, I used a couple cans of diced tomatoes with green chilies instead of crushed tomatoes. I also used ample amounts of red pepper flakes because we like things spicy here! For the lasagna, I used a basic egg noodle recipe to make the lasagna noodles using whole wheat flour. It worked out pretty well because I just rolled them out into a sheet and put the cheese mixture and veggie mixture on top, rolled them up, then sliced them. I think that made it easier for me to get the roll-ups really full of veggies without them spilling out. For the cheese filling, I went with fat free mozzarella and used less than called for, though I don’t have an exact amount. I skipped the Asiago because I was too cheap to buy it and used reduced fat grated, rather than shredded, parmesan.

Adjustments I would like to make: Honestly, this was perfect. I could easily play around with what veggies are in it, the cheese ratio, and the spicy factor, but it was delicious. I will plan better for how time consuming it is the next time I make it.

Overall Satisfaction: This was fantastic. I had leftovers the next night, and Ellie really liked eating the roasted veggies all by themselves. Of course, the boys weren’t interested, but I did get them to try the veggies.

Would I Make it Again? I will definitely make this again, though I will plan ahead for time. It really took me all afternoon to put it together. I could roast the veggies, mix up the cheese filling, get the noodles ready, and/or make the marinara sauce the night before.

Pictured: Roasting all those delicious veggies! The squash is straight from the garden.

Pictured: The lasagna, right out of the oven!

Pictured: Ellie, pointing out how much she loves her roasted veggies