Vegetarian Lasagna Rolls

Vegetarian Lasagna Rolls

Who doesn’t love lasagna, but all the fat that goes with it, not so much.  Well, I found a little gem in this recipe.  I tweaked it a little bit from it’s original state, but none the less, delicious.  For a little background, my husband and I go back in forth about if you really feel satisfied eating a vegetarian diet.  I’ll tell you what, after making this dinner, sans hamburger, he thought it might be possible. While cleaning up after dinner, I told him I would eat the leftovers for dinner the next night since he was going to be out at a business dinner, and he said if that were the case he would just have to, “eat the leftovers for breakfast.”  So, to all my meat lover friends, coming from a cook with a carnivore husband, vegetarian lasagna is a good thing.  It is also now considered a breakfast food.  Plus, they look so cute.  It’s a great dish for dinner parties and each roll is about a serving size. 


  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 26 oz marinara sauce (I like Victoria all natural marinara sauce)
  • 1 cup part skim mozzarella cheese, shredded


Preheat oven to 350 degrees.  Cook lasagna noodles as directed by box. 

Combine spinach, ricotta, Parmesan, egg, salt and pepper in medium bowl.  Mix well.   Place 1 1/2 cups marinara sauce in bottom of 9 x 12 baking dish.

Place a piece of parchment paper on counter and lay lasagna noodles out individually.  Pat noodles dry with paper towel.  Take 1/3 cup spinach/ricotta mixture and spread evenly over noodle using fingertips.  Make sure the spinach mixture is pressed all the way to the edge of the noodles.  Carefully roll each noodle and place seam side down into the baking dish.  Repeat this with each remaining noodle. 
Place small amount of marinara over the noodle rolls and top each one with a sprinkle of the mozzarella cheese.  Place foil over dish and bake in preheated oven for 40 minutes.

To serve, ladle small amount of leftover marina on serving plate and place lasagna roll on top. 

adapted from:

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