Veggie Lasagna Roll-Ups with Homemade Roasted Red Pepper Sauce

Do you love the flavors of lasagna, but wish it didn’t leave you with such a heavy and stuffed feeling? We tried out this recipe for Veggie Lasagna Roll-Ups recently and really enjoyed it. You could easily add meat to it if you wanted; ground chicken, turkey, sausage or even pepperoni would be good. We went the veggie route this time and I’m looking forward to having it again soon!

The original recipe says to microwave the dish, but I opted to bake them in the oven at 375 for 25 minutes. You could try the microwave version if you’re really short on time, but I’d recommend taking the oven route.

Veggie Lasagna Roll-Ups with Homemade Roasted Red Pepper Sauce


8 uncooked lasagna noodles
4 tsp olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 tsp salt
1/4 tsp crushed red pepper

1 Tbsp red wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 tsp crushed red pepper

To prepare the lasagna rolls, cook noodles according to package directions. Once cooked, drain and rinse the noodles under cold water.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves. Sauté for five minutes or until the onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, salt and crushed red pepper.

To prepare the sauce, place vinegar and remaining ingredients in a blender and process until smooth.

Place the cooked noodles on a flat surface and spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a shallow 2-quart dish. Pour 1/4 cup of sauce over each roll.

Bake at 375F for 25 minutes. Broil during the last few minutes to give the cheese a nice golden brown color.

Garnish with 2 tablespoons basil, if desired.

Adapted from this recipe.