Roasted Vegetable Lasagna Roll Ups

Published August 19, 2013. Updated December 26, 2018

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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.

Roasted Vegetable Lasagna Roll Ups

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 :)?

Roasted Vegetable Lasagna Roll Ups

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!

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Roasted Vegetable Lasagna Roll Ups

Hearty veggie packed lasagna that's full of delicious flavors and served as individual roll ups.
Servings: 12
Prep30 minutes
Cook1 hour 5 minutes
Ready in: 1 hour 35 minutes


Marinara Sauce

Lasagna filling

  • 1 cup sliced carrots
  • 1 red bell pepper , seeded, cored & diced into 3/4-inch pieces
  • 1/2 medium red 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


  • Heat oven to 400 degrees. In a small saucepan heat 2 Tbsp olive oil over medium heat. Add garlic and saute 30 seconds.
  • 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.
  • 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.
  • 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
  • Spread 1/4 cup red sauce into an even layer in a 13 by 9-inch baking dish.
  • 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.
  • Recipe Source: Cooking Classy, adapted slightly from my traditional Lasagna Roll Ups
Nutrition Facts
Roasted Vegetable Lasagna Roll Ups
Amount Per Serving
Calories 359 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 47mg16%
Sodium 422mg18%
Potassium 600mg17%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 6g7%
Protein 15g30%
Vitamin A 3003IU60%
Vitamin C 45mg55%
Calcium 362mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Becky wilcox

    Can you freeze these roll ups? Would you have to thaw first or just increase baking time?
    I love this dish—have made it many times!

    • Jaclyn

      Jaclyn Bell

      Yes they can be frozen. I would recommend thawing first for more even cooking.

  • Teresa

    Hi!! Could I make this in advance the nightbefore and bake day of? Any tips on that?

    • Jaclyn

      Jaclyn Bell

      Yes definitely. Just assemble as directed then increase bake time slightly since they’ll be chilled.

  • 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!