Veggie Lasagna Rolls

These Veggie Lasagna Rolls are cozy, comforting, and bright with greens and mushrooms. They bring together tender whole-wheat lasagna noodles, a creamy ricotta-cottage cheese filling tempered with egg white and fresh herbs, and a lively marinara sauce. The rolls are perfectly sized for individual portions, which makes them fun to plate and great for sharing at weeknight dinners or small gatherings.

Throughout the recipe I use a 24-ounce jar of no-sugar-added marinara sauce, part-skim shredded mozzarella, low-fat ricotta, and low-fat small-curd cottage cheese. Broccoli and mushrooms are finely minced so each bite has a balanced mix of veg, while chopped kale adds color and a tender chew after baking. The result is a lighter-style lasagna that still delivers on comforting, melty cheese and saucy noodles.

Why you’ll love these rolls

• Portion-friendly: Each roll is a single serving, which makes plating easy and leftovers convenient.
• Vegetable-forward: Broccoli, mushrooms, and kale give the dish texture and nutrients without overpowering the cheesy filling.
• Simple pantry-friendly sauce: A 24-ounce jar of no-sugar-added marinara keeps things straightforward and bright.
• Lean cheese blend: Ricotta, part-skim mozzarella, and low-fat cottage cheese keep the filling creamy with less richness, while an egg white helps bind.
• Made with whole-wheat noodles for added fiber and a pleasing, nutty bite.

Ingredients

• 24 ounces marinara sauce (jar, no sugar added)
• 1 tablespoon olive oil
• 1 yellow onion (medium, sliced)
• 1 head broccoli (top minced)
• 1 cup mushrooms (minced)
• Kosher or sea salt (to taste)
• 2 garlic cloves (minced)
• 3 cups kale (chopped)
• 1 cup ricotta cheese (low-fat)
• 1 1/2 cups mozzarella cheese (part-skim, shredded)
• 1/2 cup cottage cheese (low-fat, small curd if possible)
• 1 egg white
• 1 teaspoon oregano (fresh, chopped)
• 1 teaspoon basil (fresh, chopped)
• 1/2 teaspoon black pepper
• 10 whole-wheat lasagna noodles (cooked to al dente, about 8 minutes, well drained)
• 1/4 cup parmesan cheese (grated)

Equipment

• Large pot for boiling noodles
• Large skillet
• 9×13-inch (or similar) baking dish
• Mixing bowls
• Spoon or small spatula for spreading
• Food processor or sharp knife for mincing vegetables (optional)

Prep and timing

Total time: about 1 hour 10 minutes (including 20 minutes hands-on for prep and 35–40 minutes baking). The recipe yields about 10 lasagna rolls, depending on how thinly you spread the filling and how much filling you place in each noodle.

Step-by-step instructions

1. Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray it with cooking spray. Pour about 1/3 of the 24-ounce jar of marinara sauce into the bottom of the dish and spread it into an even layer so the rolls won’t stick while baking.
2. Cook the noodles: Bring a large pot of salted water to a boil. Add the 10 whole-wheat lasagna noodles and cook until al dente, about 8 minutes. Drain the noodles well and lay them flat on a sheet pan or clean counter surface to cool slightly while you prepare the filling. If they stick, gently separate them with a little olive oil.
3. Sauté aromatics and vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the medium sliced yellow onion and sauté until it becomes translucent and fragrant, about 4–5 minutes. Stir in the minced mushrooms and the minced top of the broccoli, and cook until they begin to soften, about 4 more minutes. Add 2 minced garlic cloves and cook for another 30–60 seconds until aromatic. Season the vegetables with kosher or sea salt to taste. Remove the skillet from the heat and let the vegetables cool briefly.
4. Wilt the kale: In the same skillet (or a clean pan), add the chopped kale and cook over medium heat just until it wilts and becomes tender, about 3–4 minutes. Season lightly with a pinch of salt. Drain any excess liquid from the cooked kale and let it cool enough to handle. If the kale is very fibrous, you can chop it more finely after cooking.
5. Mix the cheese filling: In a medium mixing bowl combine 1 cup low-fat ricotta cheese, 1/2 cup low-fat small-curd cottage cheese, and 1 cup of the 1 1/2 cups shredded part-skim mozzarella cheese. Add 1 egg white to help bind the mixture. Stir in the cooked and minced vegetables (onion, broccoli top, mushrooms), the wilted and chopped kale, 1 teaspoon fresh chopped oregano, 1 teaspoon fresh chopped basil, and 1/2 teaspoon black pepper. Taste and add additional kosher or sea salt if needed. Mix until everything is evenly incorporated.
6. Assemble the rolls: Lay one cooked lasagna noodle flat. Spread roughly the same amount of the cheese-vegetable filling in a line along the noodle, leaving about 1/2 inch clear on each short end. Roll the noodle up tightly around the filling starting from one long edge, forming a neat roll. Place each roll seam-side down into the prepared baking dish on top of the layer of marinara sauce. Repeat with the remaining noodles and filling until you have about 10 rolls arranged in the dish.
7. Top with sauce and cheese: Spoon the remaining marinara sauce over the tops of the rolls so each roll is generously coated. Sprinkle the remaining 1/2 cup of shredded mozzarella across the rolls, then grate and sprinkle 1/4 cup parmesan cheese evenly over everything.
8. Bake: Cover the baking dish loosely with foil and bake in the preheated 375°F (190°C) oven for about 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and just beginning to brown. Total bake time should be about 35–40 minutes.
9. Rest and serve: Let the rolls rest for 5 minutes after removing them from the oven so the filling sets slightly and they are easier to serve. Garnish with a pinch of extra chopped basil or oregano if you like, and serve hot.

Make-ahead and storage tips

• To make ahead: Assemble the rolls in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the covered bake time since the dish will be cold.
• To freeze: Assemble the rolls in an oven-safe dish, cover with foil and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for about 45–55 minutes covered, then uncover and bake another 10–15 minutes until bubbly.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven covered for 15–20 minutes, or microwave individual portions until warmed through.

Ingredient notes and swaps

• Marinara: A 24-ounce jar of no-sugar-added marinara keeps the sauce bright and not overly sweet. If you prefer a chunkier sauce, use one labeled “chunky” or add extra diced tomatoes.
• Cheeses: Low-fat ricotta and part-skim mozzarella help reduce calories while keeping the melty texture. If you want a richer roll, use full-fat cheeses in the same amounts.
• Cottage cheese: Small-curd cottage cheese blends more smoothly into the filling; if you only have regular cottage cheese, pulse it briefly in a food processor to break up curds before mixing.
• Greens and veg: Finely mincing the broccoli top and mushrooms ensures a smooth, even filling. You can substitute spinach for the kale if you prefer—use the same amount (3 cups) and wilt it before mixing.
• Noodles: Cook the whole-wheat lasagna noodles to al dente (about 8 minutes) so they are pliable for rolling but still hold their shape after baking.

Serving suggestions

These Veggie Lasagna Rolls are a complete meal on their own, but they pair beautifully with a simple green salad dressed in lemon and olive oil, crusty whole-grain bread, or a light vegetable soup. A squeeze of fresh lemon on the side salad brightens the plate and balances the rich cheeses.

Notes on dietary considerations

The recipe uses low-fat dairy options and whole-wheat noodles for a lighter take on a classic comfort dish. If you have specific dietary needs (for example, a dairy-free version), consider swapping in firm tofu blended with nutritional yeast and lemon as a ricotta alternative, and a dairy-free shredded mozzarella for topping. However, if you make those swaps, expect a change in texture and flavor.

Final thoughts

Veggie Lasagna Rolls are an easy way to enjoy all the hallmarks of lasagna with minimal fuss and flexible portions. The mixture of ricotta, cottage cheese, and mozzarella creates a creamy, satisfying center that pairs nicely with bright marinara and tender vegetables. They’re great for feeding a crowd or savoring as leftovers throughout the week.

Make the recipe your own by swapping herbs, adding a pinch of red pepper flakes for heat, or folding in a little lemon zest for brightness. No matter what small tweaks you choose, these rolls deliver on flavor and comfort with a vegetable-forward lift.

Veggie Lasagna Rolls

A hearty, vegetable-packed lasagna roll recipe with a creamy ricotta filling and marinara sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 24 ounces marinara sauce (jar, no sugar added)
• 1 tablespoon olive oil
• 1 yellow onion medium, sliced
• 1 head broccoli top minced (florets finely chopped)
• 1 cup mushrooms minced
• kosher or sea salt to taste
• 2 cloves garlic minced
• 3 cups kale chopped
• 1 cup ricotta cheese low-fat
• 1 1/2 cups mozzarella cheese part-skim, shredded (divided: 1 cup for filling, 1/2 cup for topping)
• 1/2 cup cottage cheese low-fat, small curd if possible
• 1 egg white
• 1 teaspoon oregano fresh, chopped
• 1 teaspoon basil fresh, chopped
• 1/2 teaspoon black pepper
• 10 sheets whole-wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
• 1/4 cup Parmesan cheese grated

Equipment

• 13 x 9-inch casserole dish
• Large Skillet
• Mixing Bowl
• Wooden spoon or spatula
• parchment paper or work surface
• Measuring cups and spoons
• Aluminum Foil

Method

 

1. Preheat the oven to 425°F (220°C). Lightly coat a 13 x 9-inch casserole dish with nonstick spray and spread 1 1/4 cups of the marinara sauce on the bottom.
2. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and sauté until soft and beginning to brown, about 5–7 minutes.
3. Add the minced broccoli florets, minced mushrooms, and a pinch of salt to the skillet. Cook until the mushroom liquid evaporates, about 2–3 minutes.
4. Add the minced garlic and chopped kale, then sauté until the kale is wilted, about 2–3 minutes. Remove from heat and let the vegetable mixture cool slightly.
5. In a large mixing bowl, combine the ricotta, 1 cup of the shredded mozzarella, cottage cheese, egg white, chopped oregano, chopped basil, and black pepper; stir until smooth and well mixed.
6. On a work surface lined with parchment, lay out the cooked lasagna noodles flat. Spread about 1/4 cup of the cheese mixture evenly over each noodle, then top each with about 1/4 cup of the cooked vegetable mixture.
7. Starting at the end closest to you, roll each noodle up tightly. Place the rolls seam-side down in the prepared casserole dish, arranging them so they are close but not touching.
8. Spoon 1 cup of the remaining marinara sauce evenly over the rolls, then sprinkle with the remaining 1/2 cup mozzarella and the grated Parmesan.
9. Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly. Remove foil and serve with extra warmed marinara if desired.

Notes

• Cook noodles to al dente so they hold shape when rolled.
• Drain cooked noodles well to avoid a watery casserole.
• Let the vegetable filling cool before mixing with cheeses to prevent curdling.
• Use fresh herbs for brighter flavor.
• If desired, heat extra marinara to serve alongside.