Vegetable Lasagna Rolls (Vegetarian)

I love this recipe because it looks complicated but it’s so easy to make. Come back Monday for a review and giveaway opportunity for the low carb pasta I used in this recipe! Have a great weekend! 🙂


  • Onions, thinly sliced
  • 4 medium carrots, peeled and cut into small pieces
  • 1/2 medium eggplant, cut into small pieces
  • 1 red bell pepper
  • 1 box of Dreamfields lasagna noodles
  • ricotta cheese
  • Mozzarella cheese
  • 3 cups of your choice of tomato sauce
  • Olive oil
  • 6 cloves of garlic
  • 2 tablespoons chopped fresh basil (or a heaping handful of fresh basil)
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • Optional: sauteed spinach
  • Tomato sauce – you can use your own or use the recipe below
1. Preheat oven to 350 degrees.
2. Start cooking pasta noodles according to directions on box. When you drain and rinse be sure to add some oil so they don’t stick together.
3. Heat 1 tablespoon of oil in a large frying pan over medium heat and add the onions, garlic, basil and some S&P. Saute until tender (about 10 minutes or until browned) then add carrots, eggplant, and peppers and saute another 10-15 minutes. Add spinach if using cook for another 5 minutes or so. (I didn’t add spinach but I wish I had)
4. Add cheese and stir until thoroughly mixed.
5. Coat baking dish with non-stick spray and spread a cup of tomato sauce on the bottom of the dish. Take one lasagna sheet and add a sizable dollop of the veggie/cheese mixture, then roll up into a roll. My dollop was about 1/2 cup, give or take. Place the roll seem-side down in the baking dish on top of the tomato sauce. Repeat until baking dish is full then add remaining tomato sauce on top of rolls.
5. Cover dish with aluminum foil and bake for about an hour. Remove the foil and continue baking until browned and bubbling, about 10-15 minutes. Remove and let sit for a few minutes, then serve. You can add some parmesan cheese on top if desired….which I desired!
Homemade Tomato Sauce
  • 1/4 cup of olive oil
  • 4 shallots, thinly sliced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 1 can of crushed tomatoes
  • 1 cup of low sodium chicken or veggie broth (you can also use water if you don’t have broth)
  • 2 tablespoon of fresh chopped basil
  • 1 tablespoon of oregano
Heat oil in  a saucepan over medium-high heat. Add shallots, garlic and salt and saute for about a minute. Add tomatoes and broth (or water). Bring to a simmer, then decrease heat to low and simmer stirring frequently until it reaches desired consistency. I like mine a bit thinker so out of lack of patience I increased the heat to a gentle boil to thicken it up a bit. Finally, add basil and oregano, stir and remove from heat. 

10 responses to “Vegetable Lasagna Rolls (Vegetarian)

  1. Oh. my. goodness. My husband would be SO happy if I made this for him. And our anniversary is coming up…Hmmm. 🙂 I wonder if I could make it dairy-free with some vegan cheese of some sort? Probably wouldn’t be as yummy + authentic as ricotta, but I might just have to try — thanks for the inspiration, girlie! 🙂 xoxo

  2. Kaila @ healthyhelperblog!

    I have never been a big lasagana fan but this actually looks really delicious!

  3. these look so good! i love anything to do with pasta 🙂

  4. This looks amazing! I am a vegetarian buy my boyfriend favorite is lasagna so this is a perfect mix for us!

  5. shiningfromwithin

    WOAH. these look GOOD!

  6. WOW these looks amazing! I love all the fresh herbs! And how interesting to put carrots in the filling… you go girl!

  7. Pingback: Dreamfields Pasta Review and Giveaway | Dishin' About Nutrition

  8. Pingback: Living One Bite at a Time » Lasagna Rolls


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