Veggie Lasagna Rolls

If you love hearty, comforting pasta dishes but want something bright, vegetable-forward, and easy to assemble, these Veggie Lasagna Rolls are going to be a regular weeknight (or weekend) favorite. They’re packed with greens, mushrooms, and broccoli, wrapped in tender whole-wheat noodles, and baked in plenty of tangy marinara. The filling is creamy from low-fat ricotta, part-skim mozzarella, and a touch of cottage cheese, and the herbs lift everything so it tastes fresh rather than heavy. This recipe serves about 4–6 and is a wonderful make-ahead option—assemble the rolls a day in advance and pop them in the oven when you’re ready.

Why you’ll love these Veggie Lasagna Rolls

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• Bright, veggie-forward filling that still feels indulgent thanks to the cheeses.
• Whole-wheat noodles make it a little heartier and more wholesome.
• Easy to portion—each roll is its own serving, great for leftovers or freezing.
• Simple ingredient list with a big flavor payoff and minimal hands-on time.

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 skillet or sauté pan
• Large pot for boiling noodles
• 9×13-inch baking dish (or similar size)
• Mixing bowls and a spatula or wooden spoon
• Measuring cups and spoons

Taste and texture notes

The marinara keeps the dish bright and acidic, which cuts the richness of the cheeses. The broccoli and mushrooms add body and an earthiness, while the chopped kale gives a subtle chew and leafy green flavor. Using part-skim mozzarella and low-fat ricotta and cottage cheese lightens the overall profile without sacrificing creaminess. If you prefer a stretchier top, use freshly shredded mozzarella instead of a pre-shredded variety that often contains anti-caking agents.

Step-by-step Instructions

Follow these clear, ordered steps to assemble, bake, and serve these delicious Veggie Lasagna Rolls. The directions keep the original ingredient quantities and sequence, rewritten for clarity and ease.

1. Preheat the oven to 375°F (190°C). While the oven heats, prepare a large pot of salted water and bring it to a boil for the lasagna noodles.
2. Cook the 10 whole-wheat lasagna noodles in the boiling water until al dente, about 8 minutes. Stir occasionally to prevent sticking. Drain the noodles well and lay them flat on a clean kitchen towel or sheet pan so they don’t cling together while you prepare the filling.
3. Pour 1 tablespoon olive oil into a large skillet over medium heat. When the oil shimmers, add the sliced medium yellow onion. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes.
4. Add the minced broccoli top and minced mushrooms to the skillet. Season the vegetables with a pinch or two of kosher or sea salt. Continue cooking, stirring occasionally, until the broccoli and mushrooms have released their moisture and start to brown slightly, about 6–8 minutes.
5. Add the 2 minced garlic cloves to the vegetable mixture and cook for 30–60 seconds until fragrant. Then add the chopped 3 cups of kale and stir until the kale wilts and becomes tender, about 2–3 minutes. Taste and adjust salt as needed. Remove the skillet from heat and set aside to cool slightly so it won’t scramble the cheeses when mixed.
6. In a medium mixing bowl, combine the low-fat 1 cup ricotta cheese, 1/2 cup low-fat cottage cheese (small curd if possible), and 1 egg white. Stir until mostly smooth and evenly combined. Add 1 teaspoon fresh chopped oregano, 1 teaspoon fresh chopped basil, and 1/2 teaspoon black pepper. Fold in 1/2 cup of the shredded part-skim mozzarella (reserve the remaining mozzarella for topping) and the cooked vegetable mixture. Mix until everything is distributed evenly. The filling should be well seasoned and slightly thick so it holds its shape inside the noodle.
7. Spoon 24 ounces of no-sugar-added marinara sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. This ensures each roll cooks in sauce and prevents sticking to the pan.
8. Lay one drained lasagna noodle flat on a cutting board or work surface. Place about 1/10 of the filling (roughly 1/4 to 1/3 cup) in a horizontal strip along one end of the noodle, leaving a small border at the sides. Using the back of a spoon or an offset spatula, spread the filling into an even layer along the noodle, keeping it centered.
9. Carefully roll the noodle up, starting from the filled end and rolling toward the opposite edge to form a neat cylinder. Place the roll seam-side down in the baking dish on top of the marinara. Repeat this filling and rolling process with the remaining noodles and filling so you have 10 rolls snugly arranged in the dish. If there’s any leftover filling (there shouldn’t be if portions are even), you can dollop it in between rolls.
10. When all rolls are in the dish, pour any remaining marinara over the top so the tops of the rolls are evenly coated. Sprinkle the remaining mozzarella evenly across the rolls, then finish with 1/4 cup grated parmesan cheese scattered on top.
11. Cover the baking dish with aluminum foil (or an oven-safe lid) and bake in the preheated 375°F (190°C) oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10–12 minutes, until the cheese is melted, bubbling, and starting to turn golden at the edges.
12. Remove the dish from the oven and let it rest for 5–10 minutes before serving. This rest time helps the rolls set so they slice and serve neatly. Garnish with a few extra chopped fresh basil or oregano leaves if desired.

Make-ahead and storage

To make this ahead, assemble the rolls in the baking dish, cover tightly, and keep refrigerated for up to 24 hours. When ready to bake, remove the cover and bake exactly as directed, adding an extra 5–8 minutes if the dish is very cold. For freezing, place the assembled dish in the freezer uncovered until the rolls are firm, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Bake from frozen: thaw in the refrigerator overnight, then bake as directed, or bake from frozen covered for about 30–40 minutes followed by 15 minutes uncovered until heated through and bubbling.

Serving suggestions

• Serve with a crisp green salad dressed simply with lemon and olive oil to cut through the richness.
• Roasted vegetables on the side—like asparagus or bell peppers—make this a full meal.
• A light sprinkle of extra parmesan at the table and a crack of black pepper make each plate feel finished.

Recipe tips and swaps

• If you prefer a smoother texture, pulse the cooked vegetables a few times in a food processor before combining with the cheeses.
• For a dairy-free version, substitute the ricotta and cottage cheese with a firm tofu ricotta or a store-bought dairy-free ricotta alternative and use a vegan shredded cheese.
• Use freshly shredded mozzarella for better melting and texture—pre-shredded cheeses sometimes contain additives that affect melt.
• If you can’t find small-curd cottage cheese, use regular cottage cheese and break up any large curds with a fork before mixing.
• If you prefer less salt, start with a small pinch when sautéing the vegetables and taste the filling before adding more at the end.

Nutrition snapshot (estimate per serving)

Each serving of these Veggie Lasagna Rolls delivers a satisfying boost of protein and vegetables, thanks to the cheese blend and generous kale, broccoli, and mushrooms. Using part-skim and low-fat dairy reduces total fat while keeping a creamy mouthfeel. Exact nutrition will vary based on brands, but expect a balanced dish with moderate calories suitable for a main-course portion.

Final thoughts

These Veggie Lasagna Rolls are a reliable staple for anyone who wants a comforting pasta dinner that leans green. They’re flexible, easy to scale, and designed to be friendly for busy cooks who want big flavor without fuss. Whether you’re feeding a family or packing lunches for the week, the pretty rolled presentation makes them feel special without added effort. Enjoy!

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Veggie Lasagna Rolls

A lighter vegetable-packed lasagna roll recipe with ricotta and melty mozzarella inside tender whole-wheat noodles.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 8 people

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 cloves garlic minced
• 3 cups kale chopped
• 1 cup ricotta cheese low-fat
• 1.5 cups mozzarella cheese part-skim, shredded (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

Instructions

• Preheat the oven to 425°F (220°C). Lightly coat a 13x9x2-inch casserole dish with nonstick spray and spread 1 1/4 cups of the marinara sauce across the bottom.
• Heat the olive oil in a large skillet over medium-low heat. Sauté the sliced onion until soft and beginning to brown, about 5 minutes.
• Add the minced broccoli and minced mushrooms to the skillet with a pinch of salt. Cook until mushrooms release their water and the liquid evaporates, about 2–3 minutes.
• Stir in the minced garlic and chopped kale and continue to sauté until the kale wilts, about 3 minutes. Remove from heat and let the vegetable mixture cool slightly.
• In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, cottage cheese, egg white, chopped oregano, chopped basil, and black pepper until smooth.
• Lay the cooked lasagna noodles flat on parchment or a clean work surface. Spoon about 1/4 cup of the cheese mixture onto each noodle and spread evenly, then top each with about 1/4 cup of the cooked vegetable mixture.
• Starting at the short end nearest you, roll each noodle up tightly and place the rolls seam-side down in the prepared baking dish, arranging them so they are close but not touching.
• Spoon 1 cup of the remaining marinara sauce evenly over the rolls. Sprinkle the remaining mozzarella and the grated Parmesan over the top.
• Cover the dish with foil and bake for 20 minutes, until the cheese is hot and bubbly. Remove foil if desired to brown the top for 2–3 minutes before serving.

Equipment

• 13x9-inch baking dish
• Large Skillet
• Mixing Bowl
• Spatula or spoon
• parchment paper or work surface
• Measuring Cups and Spoons

Notes

• Use no-sugar-added marinara for a lighter sauce.
• Cook noodles just to al dente to prevent falling apart when rolling.
• Allow the vegetable mixture to cool slightly before mixing with cheeses.
• Substitute other chopped vegetables if desired, but keep quantities similar.