Roasted Vegetable Lasagna Roll Ups


Roasted Vegetable Lasagna Roll Ups | Cooking Classy

Lasagna roll ups have been some of my most popular posts so I’ve decided to give the people what they love with another lasagna roll ups post :). So far I’ve posted the traditional¬†Lasagna Roll Ups, Caprese Lasagna Roll Ups and the Creamy White Chicken Lasagna Roll Ups. I’ve loved them all and I’m excited to continue to create more variations. This time around I’ve gone with one that is perfect for the season at hand as all the fresh vegetables are being harvested and you’ll find an abundance of them at the farmers market, or if you are lucky enough in the garden in your backyard. I happened to have a fridge full of veggies so it inspired me to create this version. This lasagna is loaded with them so it makes these a more nutritious alternative to the meaty lasagna. Yeah the cheese might not be as nutritious but it’s the only way you could ever get me to eat that many vegetables at once – if there’s a generous amount of cheese to go along with it. You could probably use a little less cheese to make them healthier, but really, why would we do a thing like that? Cheese and dessert make life good, right :)?

These are amazing to say the least. A brought them to my sisters and everyone loved them. My brother-in-law even said he liked them better than traditional lasagna. I might even agree with that. ¬†I like them just as much if not more than the traditional lasagna. I just love all the freshness in them and how they aren’t so heavy. You don’t feel like you just ate 3,000 calories because it’s mostly veggies. I also used whole wheat pasta and low fat ricotta to make it a bit healthier (they were so good with the whole wheat pasta, so I’d highly recommend trying it out versus using regular semolina noodles). I’ll most definitely be making these again and again and I hope you will be too! Enjoy!

Roasted Vegetable Lasagna Roll Ups

Roasted Vegetable Lasagna Roll Ups


Roasted Vegetable Lasagna Roll Ups


Marinara Sauce

  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic , minced
  • 1 (28 oz) can crushed tomatos (I prefer Contadina crushed Roma)
  • 2 Tbsp chopped fresh basil
  • 1/4 - 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper

Lasagna filling

  • 1 cup sliced carrots
  • 1 red bell pepper , seeded, cored & diced into 3/4-inch pieces
  • 1/2 medium red or yellow onion , diced into 3/4-inch pieces
  • 10 cloves garlic , skins left on
  • 4 Tbsp olive oil , divided
  • 2 cups broccoli florets , chopped into small pieces
  • 8 oz mushrooms , sliced
  • 1 medium zucchini , chopped into 1/6-inch thick slices
  • 1 medium yellow squash , chopped into 1/6-inch thick slices
  • 12 whole wheat lasagna noodles (regular semolina noodles would be fine)

Cheese filling

  • 1 (15 oz) container low-fat ricotta
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 1/4 cups shredded mozzarella cheese , divided (10 oz)
  • 1/2 cup finely shredded Asiago cheese (2 oz)
  • 1/2 cup finely shredded Parmesan cheese (2 oz)


  1. Heat oven to 400 degrees. In a small saucepan heat 2 Tbsp olive oil over medium heat. Add garlic and saute 30 seconds, then stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.
  2. Meanwhile, Line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion and garlic cloves on foil and toss with 2 Tbsp olive oil, spread veggies into an even layer and bake 15 minutes. Remove from oven and add broccoli, mushrooms, zucchini and squash, drizzle veggies with 2 additional Tbsp olive oil, season with salt and pepper to taste. Toss veggies and return to oven, bake 10 - 15 minutes longer until tender. Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.
  3. While veggies are roasting, cook lasagna noodles according to directions listed on package. In a mixing bowl, using a fork, blend together ricotta, egg and parsley. Stir in 1 1/2 cups of the mozzarella, the Asiago and Parmesan cheese, then season with salt and pepper to taste. Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.
  4. Spread 1/4 cup red sauce into an even layer in a 13 by 9-inch baking dish.
  5. To assemble lasagna roll ups, spread 1/4 cup of the ricotta mixture into an even layer over each lasagna noodle, then divide roasted vegetables evenly over cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those). Spoon 1 Tbsp of the red sauce evenly over veggies (along length of lasagna). Roll lasagna up, while covering sides as needed to prevent filling from spilling out sides (they will be pretty full). Transfer to baking dish placing roll ups side by side. Cover with remaining red sauce (being sure to cover tops of roll ups entirely so noodles don't dry on edges) and sprinkle with remaining mozzarella cheese. Tent baking dish with foil (don't let it touch cheese or it will stick), and bake in preheated oven 25 minutes, then uncover and bake 10 minutes longer. Serve warm garnished with fresh parsley or basil if desired.
  6. Recipe Source: Cooking Classy, adapted slightly from my traditional Lasagna Roll Ups


  • Katrina @ Warm Vanilla Sugar: Mmm such a fabulous recipe! And fun to make! August 19, 2013 at 3:59pm Reply

  • Elisa @ Insalata di Sillabe: Such a great recipe! I loooove lasagna roll ups and I find it an amazing idea to pair them with fresh seasonal vegetables! This has to be my favorite among the other variations you tried and shared with us :)

    xo, Elisa August 19, 2013 at 10:53pm Reply

  • Jessica @ A Kitchen Addiction: What a perfect use for fresh, seasonal vegetables! August 20, 2013 at 8:50am Reply

  • Jennifer @ Mother Thyme: I am a huge fan of lasagna rolls. I have actually made your Creamy White Chicken Lasagna Rolls and they are ah-mazing! These are another one I need to add to the list to try. August 20, 2013 at 11:48am Reply

    • Jaclyn: I’m so excited to hear you tried the Creamy White Chicken Lasagna Rolls I have posted Jennifer, and more importantly that you liked them!! Thanks so much for letting me know :)! I hope you have a chance to try these too I love love love them. August 22, 2013 at 8:05pm Reply

  • Bree (Skinny Mommy): Love the ton of veggies here–Yum! August 20, 2013 at 1:12pm Reply

  • Susan: These roll-ups sound wonderful. However, I would question your definition of ‘nutritious’. To me, nutritious means that something has the nutrition we need to stay healthy. For me that means including a significant protein source in addition to the carbs and fats. I could see making these and serving them as a side dish with something like grilled chicken, which is a lighter protein, more in keeping with what you doing with this recipe. I also like the idea of whole wheat lasagna noodles – if I can find them! (I live in a big city but when it comes to food it is very provincial.) :-) August 20, 2013 at 1:39pm Reply

  • Desiree – Dishing with Des: I can’t wait to try these, Jaclyn! I made the Caprese ones again last week & they turned out even better than the first time! I froze 2 servings, so I might just have to have one tonight for dinner! August 20, 2013 at 4:11pm Reply

    • Jaclyn: I’m so happy to hear you liked the Caprese Lasagna Roll Ups Desiree! I hope you like these too! August 22, 2013 at 8:06pm Reply

  • Shari Kelley: I can’t wait to try these. I love that you used roasted vegetables in the roll ups. I’m also glad you high-lighted your other lasagna roll-ups as well as I had not seen them. I have never made lasagna roll-ups, but have always wanted to. Thank you for the recipes! August 20, 2013 at 4:20pm Reply

    • Jaclyn: You’re welcome! I hope you have a chance to try one of them soon, I love lasagna rolls ups! August 20, 2013 at 4:24pm Reply

  • Faith: Whoa, this looks amazing! What a colorful variety of veggies, too! August 21, 2013 at 8:53am Reply

  • These looks so good. I love veggies over meat, so these are right up my alley! Looks delicious! August 22, 2013 at 6:19am Reply

  • Rachel @ Bakerita: These sound amazing, and I love how many veggies are in there! August 22, 2013 at 7:55am Reply

  • Annie: Hello,

    Would these freeze well and would you suggest freezing before or after cooking!

    Love your site!

    Annie August 22, 2013 at 10:53am Reply

    • Jaclyn: I just froze a few of mine after baking but before baking would probably work fine too, just thaw before baking or warming. I’m so glad you love my site Annie, thanks for letting me know :)! August 22, 2013 at 12:29pm Reply

  • Monique @ Ambitious Kitchen: Awww Jacklyn. LOVE THESE! August 27, 2013 at 10:11am Reply

  • Monique @ Ambitious Kitchen: DAMN IT. Jaclyn. Sorry. :) August 27, 2013 at 10:11am Reply

    • Jaclyn: Haha I would never expect you to spell my name right :). August 27, 2013 at 1:48pm Reply

  • Patty keesee: If freezing, is before or after baking best? I want to make these to freeze for my daughter after her baby is born! September 6, 2013 at 7:15am Reply

    • Jaclyn: I think either one is fine, already baked then frozen is more convenient though. Congrats to your daughter and congrats to you too :)! September 6, 2013 at 12:40pm Reply

  • ameranda: i tried it and they are so delicious. i am a chef at the Nacho restaurant in Jamaica and i made your famous vegetarian lasagna and was promoted to head chef in Toronto Canada. September 27, 2013 at 10:25am Reply

    • Jaclyn: That’s awesome Ameranda!! Congrats!! October 5, 2013 at 7:23pm Reply

  • Eve: Can’t wait to cook this tomorrow! What would be a good side dish and desert?

    I am thinking mini Caprese salad, and sorbet or chocolate covered strawberries? Could use other ideas though. :-) October 31, 2013 at 9:07pm Reply

    • Jaclyn: I usually just serve it with some sort of fresh bread since there’s already so many veggies in it, they’d be great with a salad though too and yes Caprese salad is always a great choice! And I’m thinking either the sorbet or chocolate covered strawberries would both be a hit, can’t go wrong with those! November 1, 2013 at 7:48am Reply

  • Pat: I want to make these for a dinner party (for ladies) would you think a chicken dish with artichokes and sun dried tomatoes be ok November 30, 2013 at 4:04pm Reply

    • Jaclyn: Yes definitely :) December 7, 2013 at 10:04pm Reply

  • Salsera77: This was the best veggie lasagna I’ve ever eaten…and as a roll up even better…My guests were amazed and asked for the recipe… 5 stars…. thank you so much for all the great dishes on your blog. I’ve my own Cooking Classy folder now – with the recipes already tried and to be tried :-)) May 27, 2014 at 5:42am Reply

    • Jaclyn: Thank you for the great review!! I’m so happy to hear you and your guests enjoyed it! And that’s so awesome to hear you have a Cooking Classy folder of recipes, that made my day! June 17, 2014 at 11:22pm Reply

  • Ann: Hi Jaclyn, how many people does this recipe serve? Thanks! August 17, 2014 at 8:02am Reply

    • Jaclyn: It makes 12 roll ups, I ate 1 1/2 so maybe about 8 servings. August 17, 2014 at 9:42am Reply

  • pat: Just made this, absolutely yummy…. October 23, 2014 at 12:16pm Reply

    • Jaclyn: I’m happy to hear you liked them pat! Thanks for your feedback! October 23, 2014 at 4:42pm Reply

  • Kim: Do you think I could make these the night before and store in the fridge until ready to bake? January 25, 2015 at 6:24pm Reply

    • Jaclyn: I think that should be fine, I’d just keep the sauce for the top separate then add before baking so they don’t get soggy. February 5, 2015 at 6:33pm Reply

  • Hirley: Great for my son’s upcoming birthday gathering, looks delicious. thanks for sharing. April 2, 2015 at 12:00pm Reply

  • Kayla: These look delicious! I’m counting calories and wondered if you knew approximately how many calories this is? May 20, 2015 at 3:41pm Reply

    • Jaclyn: So sorry, but I don’t have the nutritional info on my recipes. May 29, 2015 at 2:06pm Reply

  • Kassandra: Hi Jaclyn, I never comment on recipes but often read the comments to decide if I will try a recipe, and I can’t help myself this time! These are fantastic! I’ve made them about four times now, and this is the one and only meal for which my husband is fine with skipping out on the meat. I always end up making at least 1.5 times the veggies, because once I start chopping things get out of hand, but I don’t mind because roasted veggies…yum! My just about 2 year old and I sat and ate a bowl of roasted extra veggies for snack today, and he ate almost an entire roll up himself for dinner (he is not a big eater usually). We swap out the zucchini and yellow squash for butternut squash because we prefer that and it is still fantastic (I did learn to cook the firmer squash with the carrots rather than the broccoli). And I’m lazy and often swap out making the sauce for jarred sauce and still super yummy. Anyways, just wanted to say thanks. 5 stars for sure! February 15, 2017 at 8:55pm Reply

    • Jaclyn: Thanks for the great review Kassandra! Glad you love them! February 16, 2017 at 12:30pm Reply

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