Cheesy Vegetable Lasagna Rolls
Zucchini, crimini mushrooms, and three cheeses fill these Cheesy Vegetable Lasagna Rolls. These are easier to make than traditional lasagna, and just as satisfying!
This third pregnancy is starting to slow me down, guys. I’m still in the second trimester – 24 weeks now – but I am definitely noticing a change in my energy levels the past two weeks. I feel like there is always so much to get done, and I’m finding that I need to sit down and rest more often than I used to. The upside is that with each week I’m feeling my baby girl move more and more. Those tiny kicks and wiggles are a precious reminder that there’s really a little person growing in there.
A challenge right now is finding time to fit in blogging. First, there’s the photography part. I’m still cooking and baking, but usually lack the energy and motivation (and time – hello two hungry kids!) to take pictures of my meals. For simplicity’s sake, I’ve mostly been sticking to old favorites, rather than trying new recipes. I do have a few recipes that I’ve already photographed, but when to write about them? There’s no time in the mornings, and in the evenings I’m usually too tired to think about writing. I head up to bed about 9 to make sure I get enough rest before my 5am alarm goes off. I used to get a good amount written during nap/quiet time on my days off, but lately that time’s been filled with housework, Julia’s homework, or getting a headstart on dinner prep or a batch of homemade snacks made for the week. Never mind the stack of papers that are taunting me waiting to be graded!
I’m not sure what the solution is, except for now to give myself a break with the blogging and create/post recipes when I’m able to. Hopefully I’ll figure out a blogging system soon that works for this busy time in my life!
Today, I have a new favorite meal to share with you. These Cheesy Vegetable Lasagna Rolls are filled with zucchini and crimini mushrooms plus three cheeses. Served with marinara sauce and a green salad, they are comforting, cheesy pasta perfection. I made these twice to perfect the recipe, and the second time they had just the right balance of cheese, vegetables, and sauce. The photos aren’t my favorite, but the taste more than makes up for the flat evening lighting.
This recipe makes a lot, but I encourage you to make the full recipe because the lasagna rolls make great leftovers. You can also freeze them before baking, for quick and easy meals later on.
- 16 lasagna noodles
- 1 tbsp. olive oil
- small yellow onion, finely chopped
- 8 oz. (about 15) baby bella (crimini) mushrooms, stems removed and chopped small
- 2 cloves garlic, minced
- salt & pepper
- 3 medium zucchini, grated (about 4 ½ cups)
- 1 ½ cups ricotta cheese
- ¾ cup freshly grated Parmesan cheese
- 7 oz. (about 1 ¾ cup) grated Mozzarella cheese, divided
- 26 oz. jar of your favorite marinara sauce, plus more for serving if desired
- fresh basil, for serving
- Cook lasagna noodles in a large pot of boiling, salted water to al dente. Drain and lay noodles out on a sheet of parchment paper to cool.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 6 minutes. Add the garlic and some salt and pepper and cook for 30 seconds. Transfer the onion-mushroom mixture to a large bowl.
- Add the grated zucchini, ricotta, Parmesan, and ¾ cup of the Mozzarella to the bowl with the mushroom mixture. Stir until well combined and season to taste with salt and pepper.
- Preheat oven to 350 degrees F.
- Spread about 1 cup of the marinara sauce in the bottom of a large rectangular baking dish (I fit 12 noodles in my 8x12-inch baking dish and the remaining 3 noodles in a small glass loaf pan).
- Working with one lasagna noodle at a time, spread about ⅓ cup of the filling mixture evenly over the flat lasagna noodles. Starting from the short edge, roll up and place seam-side-down in the prepared baking dish. Repeat with remaining noodles and filling. Spoon the remaining marinara sauce over the rolled-up noodles and sprinkle with grated Mozzarella.
- Bake at 350 degrees for about 20 minutes, until the lasagna rolls are hot and the Mozzarella is lightly browned. Let stand for 5-10 minutes before serving. Sprinkle with fresh basil and serve with additional marinara, if desired.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!