Roasted Vegetable Lasagna Roll Ups

Roasted Vegetable Lasagna Roll Ups

Lasagna roll ups have been some of my most popular posts so I’ve decided to give the people what they love with another lasagna roll ups post :). So far I’ve posted the traditional Lasagna Roll Ups, Caprese Lasagna Roll Ups and the Creamy White Chicken Lasagna Roll Ups. I’ve loved them all and I’m excited to continue to create more variations. This time around I’ve gone with one that is perfect for the season at hand as all the fresh vegetables are being harvested and you’ll find an abundance of them at the farmers market, or if you are lucky enough in the garden in your backyard. I happened to have a fridge full of veggies so it inspired me to create this version. This lasagna is loaded with them so it makes these a more nutritious alternative to the meaty lasagna. Yeah the cheese might not be as nutritious but it’s the only way you could ever get me to eat that many vegetables at once – if there’s a generous amount of cheese to go along with it. You could probably use a little less cheese to make them healthier, but really, why would we do a thing like that? Cheese and dessert make life good, right :)?

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 (28 oz) can crushed tomatos (I prefer Contadina crushed Roma)
  • 2 Tbsp chopped fresh basil
  • 1/4 - 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • 1 cup sliced carrots
  • 1 red bell pepper, seeded, cored & diced into 3/4-inch pieces
  • 1/2 medium red or yellow onion, diced into 3/4-inch pieces
  • 10 cloves garlic, skins left on
  • 4 Tbsp 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 (regular semolina noodles would be fine)
  • 1 (15 oz) container low-fat ricotta
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 1/4 cups shredded mozzarella cheese, divided (10 oz)
  • 1/2 cup finely shredded Asiago cheese (2 oz)
  • 1/2 cup finely shredded Parmesan cheese (2 oz)
Read the whole recipe on Cooking Classy