Garden Vegetable Lasagna Rolls
This lasagna is so delicious, you’ll want to save some for later. Freeze extra or leftover lasagna, then enjoy a healthy low-cost microwave meal on another night.*
- 50 min.
- 35 min.
- Preheat oven to 400°F. Line a baking sheet with foil; set aside.
- In a small bowl, toss carrots, bell pepper, onion and garlic with 1 tablespoon olive oil. Spread vegetables out on prepared sheet and roast for 15 minutes. Remove sheet from oven. Toss broccoli and zucchini with remaining oil. Add to sheet and roast for 10 to 15 minutes more or until vegetables are tender. Skin and finely chop roasted garlic and toss with vegetable mixture.
- In a skillet, cook sausage until brown. Drain off fat. In a bowl, combine ricotta cheese and basil. Stir in ¾ cup mozzarella cheese and the Asiago and Parmesan cheeses. Season to taste.
- In a 2-quart baking dish, spread ¼ cup marinara sauce. Set aside.
- To assemble lasagna roll-ups, spread ¼ cup ricotta mixture into an even layer over each lasagna noodle, then divide sausage and roasted vegetables and layer over top. Drizzle 1 tablespoon marinara sauce over top of each noodle. Roll up noodles and transfer to baking dish. Spoon remaining marinara sauce over top. Cover dish with foil and bake for 25 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until heated through. Serve topped with additional fresh basil.
* To freeze: After extra lasagna or leftovers cool, store overnight in refrigerator. The next day, cut into smaller pieces for freezing. Double wrap, using plastic first and then aluminum foil. Place in a sealed container and freeze for up to 3 months. Before reheating, remove foil and plastic.
Nutrition facts per serving: 425 calories, 24 g fat, 10 g saturated fat, 0 g trans fat, 49 mg cholesterol, 856 mg sodium, 30 g carbohydrates, 6 g fiber, 7 g sugar, 25 g protein. Daily Values: 60% vitamin A, 61% vitamin C, 56% calcium, 10% iron.