Save It These freezable vegetable lasagna rolls have become my go-to for feeding a hungry crowd or stocking up delicious weeknight dinners that are just as tasty reheated as they are fresh. Packed with vibrant veggies, creamy ricotta, and bubbly cheese, each roll is tucked in pasta sheets and smothered in savory tomato sauce—no mushy noodles or bland filling, just crowd-pleasing comfort.
When I first made these rolls for a family potluck, even my meat-loving uncle asked for seconds. Now I keep a batch ready in my freezer for those nights when I want homemade comfort with zero fuss.
Ingredients
- Lasagna noodles: Choose classic regular or whole wheat Look for wide flat noodles that will hold lots of filling
- Ricotta cheese: Essential for creamy texture Use whole-milk for the richest results
- Fresh spinach: Adds earthiness and nutrition Pick leaves that are vibrant and crisp
- Zucchini or yellow squash: Contributes moisture and a mild flavor Select small to medium squash with glossy skin
- Mushrooms: Provide savory depth Baby bella or cremini mushrooms work great
- Mozzarella cheese: Melts to a golden finish Pre-shredded saves time but fresh gives the best melt
- Parmesan cheese: Gives a nutty tang Grate fresh for the boldest taste
- Egg: Helps bind the filling Use a large fresh egg from a trusted source
- Marinara sauce: Wraps every roll with classic flavor Use homemade or a jarred variety with simple ingredients
- Garlic: Lifts the filling’s aroma Fresh cloves deliver the sharpest kick
- Olive oil: For sautéing Adds richness and helps veggies caramelize
- Salt and black pepper: Essential to season every layer Use kosher salt and freshly cracked pepper if possible
Instructions
- Boil the Lasagna Noodles:
- Bring a large pot of salted water to a rolling boil Add noodles and cook until barely al dente usually a minute less than package directions Rinse with cool water and lay them out flat on towels so they do not stick
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat Add chopped mushrooms and a generous pinch of salt Cook until the mushrooms give up their liquid and start browning about eight minutes Stir in minced garlic followed by chopped zucchini Continue cooking until vegetables are tender about five minutes Add fresh spinach and wilt just until bright green Cool slightly
- Mix the Cheeses:
- In a big bowl combine ricotta egg half the mozzarella most of the parmesan cooked veggies salt and pepper Stir until fully blended and creamy
- Assemble the Rolls:
- Lay a noodle flat on a work surface Spread the filling evenly from end to end Roll up gently and place seam side down in a baking dish lined with a little marinara Repeat with the rest of the noodles
- Top and Bake:
- Pour remaining marinara sauce over the rolls Sprinkle on the remaining mozzarella and parmesan Cover with foil Bake at 375 degrees Fahrenheit for about twenty five minutes Remove foil and bake another ten minutes until cheese bubbles and browns
- Cool Slice and Serve:
- Let rolls rest at least ten minutes before serving This helps them set and keeps the filling from spilling out
Save It My favorite part is seeing everyone’s face light up when they cut into a piping hot roll and find colorful layers inside. I always sneak a bit of extra spinach because that fresh green makes each bite feel just a little special.
Storage Tips
These lasagna rolls freeze beautifully once baked or even before baking. Place individual rolls on a baking sheet and freeze until solid, then transfer to a container or bag. To reheat, bake from frozen with a splash of sauce and foil on top until fully heated through. Leftovers keep in the fridge for up to four days.
Ingredient Substitutions
You can swap spinach out for chard or kale if those are what you have. For dairy-free needs, there are excellent vegan ricotta options. Shredded carrots, roasted peppers, or even eggplant work in the filling if you are short on zucchini.
Serving Suggestions
Serve with a crisp green salad and extra marinara sauce warmed on the side. These rolls are equally good with crusty garlic bread or as a single stand-alone meal with a sprinkle of fresh basil.
Cultural and Seasonal Context
Lasagna rolls are an American spin on Italian baked pasta but the process celebrates the classic flavors everyone loves. In spring I often add asparagus or peas while autumn calls for roasted butternut squash and sage.
Seasonal Adaptations
Try roasted pumpkin or sweet potato for fall comfort Add fresh corn and basil in summer for brightness Mix in sautéed leeks or fennel for a hint of sweetness
Success Stories
Several friends with busy schedules told me these rolls made their week so much easier. One neighbor froze a tray before having a baby and said reheating them made home dinners a breeze during those first few weeks. It is a recipe that helps people feel prepared and nourished.
Freezer Meal Conversion
Assemble all the rolls up to the baking step then freeze tightly wrapped. When you are ready to bake, add sauce and cheese, cover with foil, and bake straight from frozen adding an extra fifteen to twenty minutes of oven time.
Save It Bake a double batch and fill your freezer—future you will be grateful for cozy homemade meals with no extra effort.
Recipe FAQs
- → Can I freeze the lasagna rolls before baking?
Yes, assemble the rolls and freeze on a tray. Once solid, transfer to a container or bag for later baking.
- → Which vegetables work best in these lasagna rolls?
Spinach, zucchini, bell peppers, and mushrooms are great options for tasty layers and vibrant colors.
- → How long should I bake from frozen?
Bake covered at 375°F for about 45-60 minutes, then uncover and bake until the cheese is bubbly and golden.
- → What cheese is recommended for the filling?
Ricotta is classic, but you can also use cottage cheese or a mix of mozzarella and Parmesan for richness.
- → Can I add meat to these lasagna rolls?
Yes, cooked ground turkey or sausage can be added alongside the vegetables for extra protein and flavor.