Lasagna Rolls with a Pomodoro Sauce

July 12, 2013 · Last Updated on August 26, 2020 By Anjali Shah on· Last Updated on

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One of the husband’s favorite meals is lasagna. Especially my healthified vegetarian lasagna.

And don’t get me wrong, I love lasagna too – but for just the two of us it ends up being a TON of food, and it takes about 1.5-2 hours to make. So one weeknight, I was looking to get the same gooey yumminess that comes from traditional lasagna, but without the long cooking time it generally requires.

I came across this recipe from CookingLight, thanks to being a part of their Bloggers’ Connection and I knew I had found the recipe I was looking for!

I made some pretty significant modifications to the original recipe, but the essence of it remained the same.

These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.

The Ingredients

Adapted from CookingLight

8 uncooked whole wheat lasagna noodles

4 cloves garlic

1 tsp olive oil

1/8-1/4 tsp crushed red pepper

salt & pepper to taste

1/2 tsp dried oregano

10 oz bag frozen chopped spinach

1 red pepper

1 red onion

1 cup low fat ricotta cheese

1 cup shredded mozzarella cheese or a 3 cheese blend

2 jars marinara sauce – I like Muir Glen’s Organic Sauces

The Directions

Step 1: Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don’t stick together.

Step 2: Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper – sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.

Step 3: Add one of the jars of sauce to your veggie mixture – simmer for 5 minutes.

Step 4: Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.

Step 5: Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.

Step 6: Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

And there you have it! A quick and easy version of lasagna that’s family-friendly and a perfect weeknight meal. The whole recipe took about 30-40 minutes to make, less than half the time of a traditional lasagna!

The husband loved it, and while we did still have leftovers – they were finished within the next day 🙂