Veggie Lasagna Roll Ups are filled with spinach, zucchini, and cheeses and smothered in Eggplant and Artichoke sauce.
Veggie Lasagna Roll-Ups
This past weekend, we worked on potty training. Julia turned two in March and has expressed interest but I wasn’t quite ready to commit to staying home for three days with a pantless toddler. My weekends are priceless and I was worried about going stir crazy in the house.
I took some time off work and decided we were going to do it.
Overall, it went very well (or is going very well – I’m not sure when to declare her officially potty trained) but by the end of the first day, I was exhausted from the potty breaks we were taking every 15 minutes.
After we put Julia to bed, we decided to open up a bottle of the good stuff. Both wine, and this new Classico Riserva sauce.
Look at that ingredient list – tomatoes, eggplant, artichoke, olive oil, spices, and sea salt. LOVE IT.
Six ingredients and all of them real. How rare is that? The roasted garlic version – tomatoes, roasted garlic, olive oil, sea salt, and spices. Nothing artificial and no added sugar. It’s great in slow cooker lasagna.
I have been eating less meat these days but it would be really easy to add ground sirloin or turkey to this dish if you’re not into vegetarian meals. Or even shredded chicken.
It’s almost summer vegetable season so I used zucchini and spinach along with the eggplant and artichoke that are in the sauce.
This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.
Mmmmm. I would make chicken parm.
My 7 year old son and I want to make spaghetti pie. We saw a recipe on food network and it looked great. My son wants to make it on Father’s Day for the family. Can’t wait to try it.
paige c says
I love making spaghetti squash bakes with pasta sauce and this would give it an awesome flavor!!
Reesa Lewandowski says
I would love to try this! The farms will have fresh eggplant soon and this will be great!
This looks like a delicious recipe!
Your roll ups look really yummy. I would use these to make lasagna and to make chicken parmesan. Yum!
I would use it for my eggplant parm. It’s my husband’s favorite dish and I’ve got some eggplant growing in my garden!
Jaime Kramer says
I would make mine with some spiralized veggies, tempeh, chickpeas, and some daiya melted on top!! MMmmmm
Justine Marie says
Love this idea, my kids would love this!
One way into tricking my boys to eat veggies. 😀
Lucy Thompson says
This looks amazing! I could eat the whole pan!
Yum!! These look delicious! I’m a vegetarian so I always love coming across a great veggie filled recipe!
These look amazing! I love anything that is related to lasagna, and I am going to have to try these soon!
Oh, and I would use this with my homemade meatballs recipe!
This looks soooooo good! I think I need to go out and find myself a jar of “the good stuff” for sure.
Your pictures are amazing- I want lasagna right now!
Melissa Williams says
That made my night – thank you <3
Victoria Osborn says
Pasta and italian inspired dishes are always a favorite. I make a super simple baked chicken pasta dish (that freezes really well) and all it is is cooked chicken, pasta, tomato sauce, mozzarella cheese and some fresh italian herbs. So easy and so yummy!
THese look amazing and such a fun way to eat lasagna!
Rachael Yerkes says
These look delicious and I love how healthy they are!