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Healthy Veggie Lasagna Roll Ups

Ruth J. Pickett
Wholesome, cheesy, and packed with fresh vegetables, these Veggie Lasagna Roll Ups make an easy, family-friendly dinner that’s as nourishing as it is delicious.
With layers of tender pasta, flavorful sautéed veggies, creamy filling, and a rich marinara sauce, this recipe delivers comfort food without the heaviness. Perfect for weeknights, meal prep, or casual gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 6

Equipment

  • 1 Large pot (for boiling pasta)
  • 1 Large Skillet (for sautéing veggies)
  • 1 wooden spoon for stirring
  • 1 Strainer/Colander (for draining pasta)
  • 1 Baking Dish or Casserole Pan (9x13 inch) or Cupcake Pan (12-count)
  • 1 Mixing Bowl
  • 1 sharp knife & cutting board
  • 1 Oven

Ingredients
  

For the Lasagna Roll Ups:

  • 6 –8 sheets lasagna pasta
  • 2 cups marinara sauce homemade or store-bought
  • ¾ cup shredded mozzarella cheese low-fat, low-sodium
  • 15 –20 fresh spinach leaves

For the Veggie Filling:

  • 1 medium onion finely chopped
  • ½ cup green beans finely chopped
  • ½ cup carrots finely chopped
  • ½ cup mushrooms chopped (optional)
  • ½ cup red and green bell peppers finely chopped (optional)
  • ½ cup zucchini finely chopped
  • ¼ cup ricotta cheese or light cream optional
  • 1 teaspoon red chili flakes adjust to taste
  • Salt to taste
  • 1 –2 tablespoons olive oil

Instructions
 

  • Boil the Lasagna Sheets: Fill a large pot with water and bring it to a rolling boil.
    Add a generous pinch of salt to season the water, then gently slide in the lasagna sheets one at a time to prevent sticking.
    Cook them according to the package directions until they are tender yet firm to the bite (al dente).
    Avoid overcooking, as overly soft pasta will tear when rolled.
    Once cooked, carefully drain the sheets using a strainer and lay them out in a single layer on a clean kitchen towel or lightly oiled baking sheet to prevent sticking while you prepare the filling.
  • Prepare and Chop the Vegetables: While the pasta cooks, wash all vegetables thoroughly under running water.
    Using a sharp knife and cutting board, finely chop the onion, carrots, zucchini, and green beans.
    If using mushrooms and bell peppers, chop those as well into small, uniform pieces for even cooking.
    Keep the vegetables ready in separate bowls so they can be added to the skillet in the correct order.
  • Sauté the Hard Vegetables First: Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
    Once the oil is warm, add the finely chopped carrots and green beans.
    These vegetables take slightly longer to soften, so sauté them first.
    Cover the skillet with a lid and let them cook for 2–3 minutes, stirring occasionally, until they begin to soften but still hold their shape.
  • Add Aromatics and Quick-Cooking Veggies: Next, stir in the chopped onion and sauté for about 1–2 minutes until it turns translucent and fragrant.
    If desired, add a clove of minced garlic at this stage for extra flavor.
    Once the onion softens, add zucchini, mushrooms, and bell peppers.
    Season the mixture lightly with salt and sprinkle in the crushed red chili flakes.
    Continue cooking for another 3–4 minutes until all vegetables are tender but not mushy.
  • Incorporate Creaminess: To give the filling a creamy, rich texture, stir in ricotta cheese or light cream (if using).
    Mix well so the cream binds the vegetables together, creating a cohesive filling that will stay in place once rolled.
    Remove the skillet from the heat and set the mixture aside to cool slightly while you prepare to assemble the rolls.
  • Preheat the Oven and Prepare the Baking Dish: Set your oven to preheat at 375°F (190°C).
    While the oven warms up, lightly grease a 9x13-inch casserole dish (or a cupcake pan if making individual portions).
    Greasing ensures that the pasta doesn’t stick to the base and allows the sauce to spread evenly.
  • Assemble Each Lasagna Roll: Lay one cooked lasagna sheet flat on a clean surface or cutting board.
    Spread a thin layer of marinara sauce across the surface of the pasta.
    Add 2–3 spoonfuls of the prepared vegetable filling evenly over the sauce. Sprinkle about 2 tablespoons of shredded mozzarella cheese, then place 2–3 spinach leaves on top.
    Starting from one end, carefully roll the pasta sheet into a spiral, pressing gently to secure the filling inside.
    Repeat the process with the remaining pasta sheets until all are rolled.
  • Rest and Garnish Before Serving: Once baked, remove the dish from the oven and let the lasagna rolls rest for about 5 minutes.
    This helps the layers set and makes serving easier.
    Before plating, sprinkle freshly grated Parmesan cheese and garnish with torn basil leaves or fresh spinach for a bright, fresh finish.
  • Serve and Enjoy: Serve the lasagna roll ups warm with a side salad, garlic bread, or roasted vegetables.
    Each roll is perfectly portioned, making it easy to serve at family dinners, meal prep, or gatherings.
    Enjoy the comforting flavors of classic lasagna with a lighter, veggie-packed twist!

Notes

  • Use al dente pasta sheets to prevent tearing when rolling.
  • Finely chop veggies for even cooking and easy rolling.
  • Add ricotta or cream for a creamier filling (optional).
  • Spinach adds freshness and extra nutrients.
  • Both casserole and cupcake pan methods work beautifully.
  • Cover with foil when baking to keep rolls moist.
  • Let rolls rest before serving for cleaner portions.
  • Fresh basil or Parmesan makes a perfect garnish.
  • Works great as a meal-prep dish.
  • Can be adapted with seasonal vegetables.
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