These Three Cheese Lasagna Rolls offer a comforting twist on traditional lasagna, perfect for a cozy weeknight dinner. The dish features tender lasagna noodles filled with a savory mixture of spinach, mushrooms, onions, and a blend of Parmesan, Mozzarella, and Ricotta cheeses. Each roll is nestled in a homemade chunky tomato sauce with sweet peppers and carrots, providing a balance of rich dairy flavors and bright vegetable notes. Easy to assemble and bake, this recipe delivers a satisfying, home-style meal that feels indulgent yet wholesome. It’s an excellent choice for family gatherings or when you crave hearty Italian comfort food. Serve with a simple green salad for a complete meal.
Three Cheese Lasagna Rolls
Description
These Three Cheese Lasagna Rolls offer a comforting twist on traditional lasagna, perfect for a cozy weeknight dinner. The dish features tender lasagna noodles filled with a savory mixture of spinach, mushrooms, onions, and a blend of Parmesan, Mozzarella, and Ricotta cheeses. Each roll is nestled in a homemade chunky tomato sauce with sweet peppers and carrots, providing a balance of rich dairy flavors and bright vegetable notes. Easy to assemble and bake, this recipe delivers a satisfying, home-style meal that feels indulgent yet wholesome. It&# 226;ÂÂs an excellent choice for family gatherings or when you crave hearty Italian comfort food. Serve with a simple green salad for a complete meal.Ingredients
Directions
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Cook lasagna noodles according to package directions, omitting salt and fat. Drain well and set aside.
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Thaw frozen chopped spinach. Drain thoroughly and press between paper towels to remove excess moisture. Set aside.
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Coat a large non-stick skillet with cooking spray and place over medium-high heat until hot.
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Add chopped onion, chopped fresh mushrooms, minced garlic, and dry white vermouth. Sauté until vegetables are tender.
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Transfer the sautéed vegetable mixture to a large bowl. Add the drained spinach, grated Parmesan cheese, shredded Mozzarella cheese, Lite Ricotta cheese, thawed frozen egg substitute, dried whole basil, and pepper. Mix well to combine.
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Lay the cooked lasagna noodles flat. Spread the spinach and cheese mixture evenly over each noodle, leaving a 1/4 inch border around the edges.
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Roll each noodle up in a jellyroll fashion, starting from the narrow end.
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Coat an 11x7x2 inch baking dish with cooking spray. Arrange the lasagna rolls seam-side down in the dish.
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Cover the dish and bake at 350 degrees F (177ðC) for 30 minutes, or until thoroughly heated.
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While the rolls bake, prepare the chunky tomato sauce. Coat a non-stick skillet with cooking spray and heat over medium-high.
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Add finely chopped sweet red pepper, shredded carrot, minced garlic, dried basil, dried marjoram, and freshly ground pepper. Sauté for 5 minutes or until vegetables are tender.
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Stir in the tomato sauce and water. Bring to a boil.
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Cover, reduce heat, and simmer for 5 minutes or until the mixture is thickened.
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To serve, cut the baked rolls in half. Spoon 1/4 cup of the chunky tomato sauce onto each individual plate and place 3 rolls on top. Garnish with fresh basil sprigs if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 303.8kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.5g13%
- Cholesterol 47.2mg16%
- Sodium 1269.0mg53%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
