Veggie Lasagna Roll-Ups Recipe

Recipe Image

Notes

–+ servings

5 from 1 vote

Veggie Lasagna Roll-Ups are filled with spinach, zucchini, and cheeses and smothered in Classico Riserva's new Eggplant and Artichoke sauce.

Servings

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.
10 lasagna noodles
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.
1 medium zucchini, 1 Tablespoon olive oil, 1 teaspoon minced garlic, salt & pepper, 1/4 cup chopped onion
Turn off heat and add in the spinach. Cover and let the spinach wilt.
2 cups fresh baby spinach
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.
1 cup ricotta cheese, 1/4 cup crumbled feta cheese, 1/4 cup Italian blend shredded cheese
Pour half of the pasta sauce into the bottom of the baking dish.
1 jar Classico Riserva Eggplant & Artichoke sauce
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.