Vegetable Lasagna Rolls

By draingal

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 small zucchini, finely diced
• 1 small yellow squash, finely diced
• Salt and freshly ground black pepper
• 15 ounces whole milk ricotta
• 1/2 cup Parmesan cheese, finely grated
• 1 large egg, beaten
• 3 tablespoons fresh flat-leaf parsley leaves, chopped
• 28 ounces canned whole peeled tomatoes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 pound lasagna noodles; cooked according to package instructions and drained
• 1 1/2 cups mozzarella cheese, grated
• 1/4 cup Parmesan cheese, grated

Details

Servings 1
Adapted from today.com

Preparation

Step 1

For the Filling:
Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 4 minutes. Add the zucchini, yellow squash, salt and pepper, and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.

Add the ricotta, Parmesan, egg, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.

For the Tomato Sauce:
In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.

For the Lasagna Rolls:
Preheat the oven to 375°. Grease a 9-inch x 13-inch baking dish.

Spread about 1 cup of the tomato sauce on the bottom of the baking dish.

To create the rolls, spread each lasagna noodle with a layer of the ricotta mixture. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta mixture.

I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can do this quickly. Another tip to make it faster and less messy is to put the ricotta mixture in a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture onto each noodle.

Place each lasagna roll, seam-side down, into the baking dish.

Spread the remaining sauce over the lasagna rolls. Top with the mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake until the sauce is bubbling and the cheese is melted, about 35 to 40 minutes. Let stand 10 minutes before serving.