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

Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce.
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Servings: 4
Author: Melissa | Persnickety Plates

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.
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