Vegetarian Lasagna Rolls (Meal Kit)

Vegetarian Lasagna Roll

with zucchini noodles and a blend of fresh vegetables



520 cal

Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Also makes a great make-ahead casserole. See the step-by-step tutorial below.




Olive oil

Pasta sauce

Parmesan cheese

Crushed red pepper flakes

Fat-free ricotta cheese

Goat cheese


Italian parsley leaves


Salt and pepper


1 Prepare the zucchini noodles

Preheat the oven to 450 degrees F. Brush the zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake in the 450 degree F heated-oven for 10-15 minutes. When ready, remove from the oven and let cool briefly. Turn the oven heat down to 350 degrees F.

2 Make the filling

In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil and mix well with a spoon until the cheese mixture is well-combined. Spread an even layer of the cheese filling on each of the zucchini noodles. Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.

3 Bake the lasagna rolls

Prepare a 9" x 13" baking dish. Pour 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish. Arrange the lasagna rolls carefully in the baking sheet, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella.

4 Finish and garnish

Bake in the 350 degrees F heated oven for 40 minutes. Garnish with fresh basil leaves. Serve immediately with your favorite crusted bread! Enjoy!


Prepare ahead note: Once you've created the rolls, you can cover theme tightly and refrigerate overnight. Or you can freeze a portion for later. Arrange the unbaked rolls in one layer in a freezer-safe container (seam-side down as in the pictures). Freeze, and be sure to thaw in the fridge overnight before you bake in pasta sauce the next day.