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Roasted vegetable lasagna roll-ups

Yields10 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Roasted vegetables and shredded mozzarella cheese are rolled into lasagna pinwheels and topped with a creamy béchamel sauce for a healthier take on lasagna.

Roasted vegetable lasagna roll ups

 ½ stick unsalted butter
 ¼ cup flour
 2 cups milk
 1 tablespoon vegetable stock
 ¼ cup Parmesan cheese
 1 teaspoon white ground pepper
 ½ teaspoon onion powder
 ½ teaspoon garlic powder
  teaspoon nutmeg
 1 tablespoon olive oil
 4 ounces mushrooms (we used cremini mushrooms)
 1 zucchini, cut into matchsticks
 1 carrot, peeled and cut into matchsticks
 ¼ yellow onion, julienned
 2 cloves garlic, finely chopped or grated
 34 mini-peppers, seeded and julienned
 ½ teaspoon Italian seasoning
 ½ teaspoon kosher salt
 ½ teaspoon black pepper
 8 ounces lasagna noodles (about half a box)
 5 ounces mozzarella, shredded

Start the roux
In a heavy saucepan over medium-low heat, melt the butter. Slowly add the flour to the butter, whisking constantly. Cook for about 5 minutes until the béchamel begins to form a soft, golden paste that bubbles slightly. Don’t let the mixture brown.


Slowly add milk
In a separate, second saucepan on medium to high heat, bring milk to just under a boil. Very slowly add the hot milk to the roux (the butter and flour mixture), whisking constantly to avoid lumps.


Add stock, cheese and spices
Bring the béchamel sauce to a simmer and add the stock, parmesan cheese, ground white pepper, onion powder, garlic powder and the nutmeg. Continue to simmer for 15 minutes or until the sauce has reached the desired thickness, remove from the heat and let the sauce rest for 2 to 3 minutes, stirring occasionally to cool slightly. Set aside.


Preheat the oven to 400 degrees F.


Prepare the vegetables
In a medium mixing bowl, gently mix the mushrooms, zucchini, carrot, onion, garlic, mini peppers with olive oil (use more than a tablespoon if necessary). Add the Italian seasoning, salt and pepper and mix again, making sure the vegetables are well coated with the oil and spices.


Roast the vegetables
Place the mushrooms and vegetables on a foil-lined baking sheet and cook for 45 minutes. Stir every 15 minutes to ensure the vegetable mixture is cooking evenly. Set aside when finished.


Cook the lasagna noodles
While the vegetable mixture is cooking, prepare the lasagna noodles according to package instructions. Prepare a baking dish with a thin layer of sauce on the bottom.


Fill the lasagna noodles
Lay out the lasagna noodles (short side facing you) and and spread a little of the sauce on each noodle with approximately a 1/2-ounce of shredded mozzarella cheese. Add vegetable mixture to each noodle, enough to fill the roll-up and allow it to roll smoothly. Leave about 1-inch of empty noodle at the top. Reserve some of the vegetables for garnish.


Roll the roll-ups
Carefully roll the roll-ups and stop when you reach the top of the noodle you left empty. Wet the noodle and seal the roll-up (use a toothpick if necessary). Place the roll-up facedown in a baking dish and cover with sauce and shredded mozzarella.


Cook the lasagna roll-ups
Cook for 20 minutes or until the lasagna roll-ups are completely cooked through and the cheese is melted. Garnish with the reserved vegetables.

Nutrition Facts

Servings 0