Roasted Vegetable Lasagna Rolls Recipe - Cookin Canuck (2024)

The flavors in these vegetarian lasagna rolls are the definition of comfort food! Roasted eggplant, zucchini and mushroom give a great meaty texture and smoky flavor to this healthy dinner recipe. 185 calories and 6 Weight Watcher Freestyle SP

Roasted Vegetable Lasagna Rolls Recipe

These roasted vegetable lasagna rolls were inspired by a memory of eating out with my parents. When I was kid, going out to our favorite Greek restaurant in Vancouver was always a treat. There was always a big Greek salad, complete with extra kalamata olives, at least one order of lamb souvlaki and plenty of pita bread. I devoured my share without hesitation, but always eyed my mum's choice warily. Her favorite was moussaka, a baked Greek casserole made with ground lamb, eggplant and a Béchamel sauce.

As a kid, it was the eggplant that gave me pause. These days, that would be a selling point! Eggplant can be the star of the show in dishes such as or , or a supporting player in Grilled Vegetable Wraps or Roasted Vegetable Pasta Salads.

When I started to put these lasagna rolls together in my head, eggplant jump right into the mix, along with meaty portobello mushrooms and zucchini.

What you need for this lasagna rolls recipe:

• The vegetables: I used eggplant, zucchini and portobello mushrooms. Portobello mushrooms have a wonderful meaty texture, but feel free to swap in another type of mushrooms if you don't have portobellos on hand.
• Lasagna noodles: For an extra dose of fiber, use whole wheat lasagna noodles. Regular lasagna noodles can be substituted, if desired.
• The sauce: Use your favorite marinara sauce, whether that's store-bought or homemade. If you have the time, making your own tomato sauce can add a ton of flavor. Here's my favorite marinara sauce recipe (minus the meatballs, of course).
• Ricotta cheese: I opted for whole milk ricotta cheese in this recipe because I wanted the extra creaminess. Of course, part-skim ricotta will always work.
• Baking dish: Any basic 9 x 13-inch baking dish, like this one (affiliate), will do. If you want to step things up to a really pretty ceramic baking dish, you might like this one (affiliate).

Tips for making these vegetable lasagna rolls:

• I took the extra step of sprinkling the eggplant and zucchini slices with salt, and letting them rest on paper towels for about 20 minutes in order to draw out the extra moisture and any bitterness from the eggplant. Reducing the moisture allows the vegetables to roast more evenly and avoids the soggy vegetable syndrome.
• After salting the veggies, the lasagne rolls require a few steps, but they're all easy: cook the noodles, roast the vegetables and flavor the ricotta cheese. Everything gets rolled up in the noodles, doused in your favorite marinara sauce and baked for about half an hour.
• To save yourself some time, cook the lasagna noodles and prepare the ricotta mixture while the vegetables are roasting. You could even spread the ricotta mixture on the lasagna noodles, then top them with the roasted vegetables once they are cooked and chopped.

Serve these with a big kale salad or a side of broccoli salad for a meal that is packed with nutrients and flavor.

Other healthy vegetarian dinner recipes:

{Cookin' Canuck}
Sweet Potato Toast with Tahini Arugula {Cookin' Canuck}
30-Minute Quinoa Enchilada Skillet {Jessica in the Kitchen}
Garlic Mushrom & Parsley Pasta {A Cupcake for Love}

Printable Recipe

This post was originally published on February 17, 2016, and has been updated.

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