Vegetarian Lasagna Roll-Ups

In an effort to be both a little more health conscious and eco-friendly around here, we've started participating in Meatless Mondays. And while I love the challenge of new foods and ideas, a Texas girl trying to avoid meat is harder than I thought it would be. But I've had fun experimenting with different veggies and proteins to make new dishes as well as recreate some favorites. I was excited when I was able to recreate Tomas's fav - lasagna - with a vegetarian twist and easy assembly.

This recipe ended up being a huge hit and the whole family gobbled it up. A recipe makes enough to feed about 6 people and it's pretty easy. The ricotta adds some much needed protein, the veggies add a nice texture, and the parmesan cheese adds a good bit of flavor. 

Vegetarian Lasagna Roll-Ups

Serves: 6-7 | Prep: 20 Minutes | Cook: 25 Minutes


  • 1/2 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 8 oz Mushrooms, finely diced
  • 1 Med (Approx 1 lb) Eggplant, finely diced
  • 2 Tbsp Olive Oil
  • 1 1/2 Cups Parmesan Cheese, freshly grated and divided into 1 cup and 1/2 cup portions
  • 16 oz Whole Milk Ricotta
  • 1 Tbsp Italian Seasoning
  • 2 Eggs
  • Salt and Pepper to taste
  • 12 oz Lasagna Noodles
  • 1 jar (24 oz) Marinara Sauce


  1. Preheat oven to 375 Degrees Fahrenheit. Grease a 9x13 baking dish.
  2. Bring a pot of water to a boil and cook lasagna noodles until al dente (according to package ingredients). Once cooked, drain and set aside to cool slightly for assembly later.
  3. In a large skillet, add olive oil, onion, garlic, mushrooms, and garlic. Sautee until softened and the onions are translucent, about 5-6 minutes. Set aside to cool slightly for assembly.
  4. In a large bowl, combine the ricotta, 1 1/2 cups Parmesan, Italian seasoning, vegetable mixture, and eggs. Mix until well combined.
  5. Spoon mixture (about 2-3 tablespoons) onto lasagna noodle and spread to cover. Roll it up and place in casserole, lining them up so you have approximately 3 rows of 5 roll-ups, or 15 total.
  6. Pour entire jar of marinara sauce over the top of the prepared lasagna rolls and spread to cover them all.
  7. Sprinkle the remaining Parmesan cheese on the top.
  8. Bake uncovered for 25 minutes at 375. Enjoy!

Tomas has decided this is his favorite lasagna recipe over which is very surprising considering I saw him go straight up Garfield on a whole 9x9 lasagna in high school ( I right?). It's definitely a keeper around these parts. I might even make a few extra next time and freeze them for quick throw in the oven and forget about it dinners for those days when I can't get my crap together.

I hope your Wednesday is going well, y'all! Happy hump day! :)

FOODSara Morris1 Comment