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Veggie Lasagna Roll Ups

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Veggie Lasagna Roll Ups are filled with spinach, zucchini, and cheeses and smothered in Eggplant and Artichoke sauce.
These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates

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.

These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates

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.

veggie-lasagna-rollups-classico-riservaLook 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.

 

These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates

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.

These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates

These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates

Veggie Lasagna Roll-Ups Recipe

Melissa | Persnickety Plates
Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce.
No ratings yet
Servings 4

Ingredients
  

  • 1 jar Classico Riserva Eggplant & Artichoke sauce
  • 1 medium zucchini chopped in small pieces
  • 1/4 cup chopped onion
  • 2 cups fresh baby spinach de-stemmed
  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup ricotta cheese
  • 1/4 cup crumbled feta cheese
  • 1/4 cup Italian blend shredded cheese + more for topping
  • salt & pepper to taste
  • 10 lasagna noodles

Instructions
 

  • In a large pot, bring salted water to boil and add in the lasagna noodles without breaking them. I always make a couple extra, in case they tear, but you'll need 9.
  • Once cooked to al dente, remove the lasagna noodles to a plate laying them flat so they don't stick together.
  • Preheat your oven to 375 degrees and have a 8 x 11 baking dish out and ready.
  • In a large skillet, over medium heat, add the olive oil and minced garlic. Once warm, add in the chopped onion and zucchini. Season with salt & pepper and saute until translucent.
  • Turn off heat and add in the spinach. Cover and let the spinach wilt.
  • In a large bowl, add the ricotta cheese, feta cheese, and shredded cheese. Pour in the cooked veggies. Add in a teaspoon each of salt & pepper and stir to combine.
  • Pour half of the pasta sauce into the bottom of the baking dish.
  • Lay out your first noodle and spread some veggie/cheese mixture down the center and roll up. Place seam side down into the baking dish and repeat with the remaining 7 noodles.
  • Pour the other half of the pasta sauce over the rolled noodles and sprinkle with shredded cheese.
  • Cover with foil and bake for 30 minutes.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

 

These Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce. | Persnickety Plates
This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.

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  1. Melissa says

    Mmmmm. I would make chicken parm.

  2. Jason says

    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.

  3. paige c says

    I love making spaghetti squash bakes with pasta sauce and this would give it an awesome flavor!!

  4. Reesa Lewandowski says

    I would love to try this! The farms will have fresh eggplant soon and this will be great!

  5. Melanie says

    This looks like a delicious recipe!

  6. Kathleen says

    Your roll ups look really yummy. I would use these to make lasagna and to make chicken parmesan. Yum!

  7. christine says

    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!

  8. Jaime Kramer says

    I would make mine with some spiralized veggies, tempeh, chickpeas, and some daiya melted on top!! MMmmmm

  9. Nicole says

    One way into tricking my boys to eat veggies. 😀

  10. Krista says

    Yum!! These look delicious! I’m a vegetarian so I always love coming across a great veggie filled recipe!

  11. Charbel says

    These look amazing! I love anything that is related to lasagna, and I am going to have to try these soon!

    • Charbel says

      Oh, and I would use this with my homemade meatballs recipe!

  12. Alli says

    This looks soooooo good! I think I need to go out and find myself a jar of “the good stuff” for sure.

  13. jamie says

    Your pictures are amazing- I want lasagna right now!

  14. 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!

  15. kallee says

    THese look amazing and such a fun way to eat lasagna!

  16. Rachael Yerkes says

    These look delicious and I love how healthy they are!

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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