Lasagna Rolls (Vegetarian Version)

Why You’ll Love This Recipe

• Creative Twist: The lasagna rolls are a fun alternative to the usual layered lasagna.

• Vegetarian-Friendly making it suitable for vegetarians.

• Comfort Food: Creamy ricotta and mozzarella, savory marinara sauce, and a hint of nutmeg create the ultimate comfort meal.

• Perfect for Dinner Parties: These individual servings look impressive and can be easily served to guests.

• Freezable: Make extra and freeze for an easy meal later.

Ingredients

For the Sauce:

• 2 tablespoons unsalted butter

• 4 teaspoons all-purpose flour

• 1 1/4 cups whole milk

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• Pinch ground nutmeg

For the Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

• 1 cup plus 2 tablespoons grated Parmesan cheese

• 1 large egg, beaten to blend

• 3/4 teaspoon salt, plus more for salting water

• 1/2 teaspoon freshly ground black pepper

• 1 to 2 tablespoons olive oil

• 12 uncooked lasagna noodles

• 2 cups marinara sauce

• 1 cup shredded mozzarella cheese (about 4 ounces)

Directions

Step 1: Prepare the Sauce

1. Melt 2 tablespoons of butter in a medium saucepan over medium-low heat.

2. Add 4 teaspoons of all-purpose flour and whisk for about 3 minutes until the flour is fully incorporated and the mixture turns slightly golden.

3. Slowly whisk in the 1 1/4 cups of whole milk and increase the heat to medium-high. Continue whisking until the sauce comes to a simmer and thickens, about 3 minutes.

4. Season the sauce with 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of ground nutmeg. Set aside.

Step 2: Preheat the Oven and Prepare the Noodles

1. Preheat your oven to 450°F (230°C).

2. Bring a large pot of salted water to a boil. Add 1 to 2 tablespoons of olive oil to the water to prevent sticking.

3. Boil 12 uncooked lasagna noodles until just tender but still firm to bite (about 8-10 minutes). Drain the noodles and arrange them in a single layer on a baking sheet to prevent them from sticking together.

Step 3: Prepare the Ricotta Mixture

1. In a medium bowl, whisk together 1 (15-ounce) container of ricotta cheese, 1 (10-ounce) package of thawed and squeezed dry spinach, 1 cup of grated Parmesan cheese, 1 large beaten egg, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well combined.

Step 4: Assemble the Lasagna Rolls

1. Butter a 13-by-9-inch glass baking dish.

2. Pour a small amount of the bechamel sauce into the bottom of the prepared baking dish to coat it.

3. Lay out 4 lasagna noodles on a work surface. Spread about 3 tablespoons of the ricotta mixture evenly over each noodle.

4. Starting at one end, roll each noodle tightly like a jelly roll.

5. Lay the rolled lasagna rolls seam side down in the baking dish, without touching. Repeat the process with the remaining noodles and ricotta mixture.

6. Spoon 1 cup of marinara sauce over the lasagna rolls and sprinkle 1 cup of shredded mozzarella and the remaining 2 tablespoons of Parmesan cheese on top.

Step 5: Bake

1. Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes, or until the rolls are heated through and the sauce is bubbling.

2. Remove the foil and continue baking for another 15 minutes, until the cheese on top is golden and melted.

3. Let the lasagna rolls stand for 10 minutes before serving.

Step 6: Serve

1. While the lasagna rolls are cooling, heat the remaining marinara sauce in a small saucepan over medium heat until hot.

2. Serve the lasagna rolls with the warmed marinara sauce on the side.

Servings and Timing

• Servings: 6

• Prep Time: 25 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 25 minutes

Variations

• Meat Option: If you miss the meat, you can easily add cooked ground beef, turkey, or sausage to the ricotta mixture.

• Herb Add-ins: Try adding fresh herbs like basil, oregano, or thyme to the ricotta mixture for extra flavor.

• Vegan Option: Replace ricotta cheese with a vegan cheese alternative and use a plant-based egg substitute for the egg.

Storage and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

• Freezing: You can freeze the lasagna rolls before baking. To freeze, assemble the rolls, cover with foil, and freeze. When ready to bake, add an extra 10-15 minutes to the cooking time.

• Reheating: To reheat, bake in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Conclusion

These Lasagna Rolls are a fantastic twist on a classic dish, perfect for both casual dinners and more formal occasions. With their creamy ricotta filling and savory marinara sauce, they are sure to satisfy anyone’s cravings for Italian comfort food. Whether you’re serving them for a family dinner or at a gathering, these rolls will surely impress!

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