These delicate veggies, melting cheese, and wonderfully seasoned sauce are so filling that you’ll forget your lasagna ever had meat in it!
When it comes to lasagna, I’ve always been a meat-obsessed gal. I’d always wanted ground beef drenched in seasoned sauce and cheeses, then wrapped in even more sauce and cheeses. I was so concentrated on the steak that I didn’t forget about the veggies! Bluebirdcafela.com is at fault. Bad.
I set out on a quest to create the most delicious, filling, and awesomest (shhhh, I know that’s not a real word) vegetable lasagna. But not just vegetable lasagna rollups, either. Why rollups, you might ask?
They’re already the right serving size, and you won’t have to deal with the usual ohmygodtheingredientsarespillingouteverywhereissue that comes with slicing a traditional lasagna.
And by preparing a large number of them over the weekend, you’ve set yourself up for easy grab-and-go lunches (or dinners, for when the idea of cooking after you get home from work is just too much to bear).
Unfortunately, I encountered a little issue: I had nothing suitable to keep the vegetable lasagna rollups in after they were produced. Yeah, in terms of the scenario, it is more of a major issue.
All I had were massive, heavy glass baking dishes (which defeats the purpose of making something easily transportable) or easily stained containers (which is a problem when were talking about a dish made with red pasta sauce). I felt it was time to upgrade to something lighter and more robust.
Don’t think I didn’t do my homework. Rubbermaid Brilliance premium food storage collection actually outperforms its competition. What was most essential to me was that the containers were:
- Microwaveable (for quick reheating!)
- Stain-resistant (wow! no red tint!)
- No less than 100% leak-proof (guaranteed!)
- Stackable and stable (a godsendfor saving space in the fridge)
- Clear, so I can see what’s within without having to open each and every container and locate what I’m searching for (time saving!)
Overall, it seemed like a set of Rubbermaid Brilliance premium food storage containers was precisely what I needed to make my life in the kitchen a little simpler.
Well, let’s go on. I finally decided to try my hand at an all-veggie lasagna, and I’m so pleased I did.
- Veggie lasagna is now my new favorite lasagna recipe:
- Making veggie lasagna rollups
- Veggie Lasagna Rollups
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- How can I improve my lasagne?
- How do you keep lasagna moist when reheating?
Veggie lasagna is now my new favorite lasagna recipe:
- With so many vegetables, it’s so filling that I don’t miss the meat.
- I can integrate all of my favorite vegetables without having to choose between them! There’s always the worry that you’ll have too many ingredients, and then your overloaded lasagna will explode.
Let us now discuss how you can make the magic happen! I’ll simply give you a brief step-by-step graphic; the complete recipe directions may be found at the bottom of the page.
Making veggie lasagna rollups
First, gather and prepare all of your ingredients. The last thing you want to do is hurriedly chop a carrot when everything else is done and you’re pressed for time.
Utilizing a slew of pinch bowls simplifies the whole procedure. I realize there are more dishes to clean, but it is definitely worth it. It saves time and reduces stress to not have to scurry to measure things on the go.
As I’m prepared, I also like to arrange my storage containers. That helps me see how much I’m creating so that I don’t go completely insane and create enough food to feed a small army. When I know that they are the only storage containers I have, it puts my excitement in check.
Place the vegetables (except the mushrooms) on a baking sheet lined with parchment paper and bake for 15 minutes. Toss in the mushrooms and cook for another 10 minutes.
When the vegetables roast, boil the noodles. When the noodles are cold enough to touch, arrange them side by side on wax or parchment paper and gather all of your components in a kind of assembly line (or, in my case, assembly rectangle?) Then begin stacking everything in the following order: cheese mixture, chopped tomatoes, vegetables, sauce.
Wrap them up and set them in a baking tray with a thin coating of sauce.
Is your kitchen counter looking a little shabby? It means you’re doing it correctly.
Bake for 25 minutes while tenting with foil. Bake for another 10 minutes after removing the foil. You’re finished!
All that remains is to scoop out each roll and serve. Look at all that ooey, gooey, melty cheese. I’m salivating just looking at that, and I just finished them!
We don’t need to consume a whole pan of these vegetable lasagna rollups in one sitting since there are just two of us in this home (but to be fair, its a bit hard not to want to try).
Here is where the Rubbermaid Brilliance premium storage containers shine.
I hadn’t planned on it, but the smallest size container is nearly exactly the size of each rollup, making it ideal for a single serving grab-and-go lunch.
Can we say it was a match made in heaven?
I filled all but one of the containers with leftovers, which was ideal! I needed the extra for a variety of leftovers anyhow.
Once all of the lasagna had been consumed (and I had finished sobbing), I rinsed out all of the containers and was left with precisely what Rubbermaid Brilliance had promised.
There are no leaks or stains, so they’re just as clear for the next item that gets placed in them, so I always know what’s in my fridge without any effort.
Veggie Lasagna Rollups
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 12 lasagna noodles, prepared as directed on the box
- Bertolli Tomato & Basil Sauce, 124 oz.
- 1 teaspoon olive oil
- tiny sliced medium yellow onion
- 5 garlic cloves, minced
- 2 finely sliced zucchini
- 2 peeled and thinly sliced carrots
- 8 oz. sliced mushrooms
- 3 cups mozzarella, split
- 115 oz ricotta cheese container
- 1 cup shredded or grated Parmesan cheese
- 1 tablespoon pepper flakes
- 110 oz box thawed and drained frozen spinach
- Season with salt and pepper to taste.
- 6 ounces chopped tomatoes, drained if canned
- Make lasagna according to package instructions and store in a single layer on parchment paper until ready to use.
12 noodles for lasagna
- Preheat the oven to 350 degrees Fahrenheit. Set aside a large cookie sheet lined with aluminum foil. Spread just enough tomato sauce to coat the bottom of a 913 baking dish. Set aside.
1 jar Bertolli Tomato & Basil Sauce (24 oz)
- 2 medium yellow onions, 5 garlic cloves, 2 zucchini, 2 carrots
Toss onion, garlic, zucchini, and carrots with olive oil in a medium bowl to coat.
1 tbsp olive oil, 1 tbsp
- Distribute an equal layer on the prepared baking sheet and season with salt and pepper to taste. Bake for 15 minutes, then cover with mushrooms in a uniform layer and bake for another 10 minutes.
8 ounces mushrooms, seasoning
- 4 cup parsley, 1 teaspoon red pepper flakes, 1 egg, 1 10 ounce package thawed and drained frozen spinach
12 cups mozzarella, ricotta, and Parmesan cheeses with parsley, red pepper flakes, egg, and spinach. Season with salt and pepper to taste, and whisk to incorporate.
1 15 oz container ricotta cheese, 3 cups mozzarella cheese 1
Combine 1 1 in a medium mixing basin
- Distribute an equal layer of the cheese mixture over each noodle, followed by a layer of chopped tomatoes, roasted vegetables, and finally a layer of tomato sauce (save some sauce for later!).
6 oz. diced tomatoes
- Roll each noodle starting at one end until it is secure enough to prevent the contents from pouring out the sides. Put each roll in the prepared baking dish, seam side down.
- Top rolls with leftover tomato sauce (*all over* since you don’t want the edges to dry out while baking) and mozzarella cheese.
- Cover the baking dish with foil (without touching the cheese) and bake for 25 minutes. Bake for another 10 minutes after removing the foil.