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.
Melissa | Persnickety Plates
jar Classico Riserva Eggplant & Artichoke sauce
chopped in small pieces
fresh baby spinach
crumbled feta cheese
Italian blend shredded cheese
+ more for topping
salt & pepper
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.
Tried this recipe?
Veggie Lasagna Roll-Ups Recipe https://www.persnicketyplates.com/veggie-lasagna-roll-ups/