The flavors in these vegetarian lasagne rolls are comfort epitomized! Roasted eggplant, zucchini and mushroom give a great meaty texture and smoky flavor to this healthy meal.
When I was kid, going out to our favorite Greek restaurant in Vancouver was always a treat. There was always a big Greek salad, complete with extra kalamata olives, at least one order of lamb souvlaki and plenty of pita bread. I devoured my share without hesitation, but always eyed my mum’s choice warily. Her favorite was moussaka, a baked Greek casserole made with ground lamb, eggplant and a Béchamel sauce.
As a kid, it was the eggplant that gave me pause. These days, that would be a selling point! Eggplant can be the star of the show in dishes such as Grilled Zucchini & Eggplant Parmesan or Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeño Pesto, or a supporting player in Grilled Vegetable Wraps or Roasted Vegetable Pasta Salads.
When I started to put these lasagne rolls together in my head, eggplant jump right into the mix, along with meat portobello mushrooms and zucchini. I took the extra step of sprinkling the eggplant and zucchini slices with salt, and letting them rest on paper towels for about 20 minutes in order to draw out the extra moisture and any bitterness from the eggplant. Reducing the moisture allows the vegetables to roast more evenly and avoid the soggy vegetable syndrome.
After salting the veggies, the lasagne rolls require a few steps, but they’re all easy: cook the noodles, roast the vegetables and flavor the ricotta cheese. Everything gets rolled up in the noodles, doused in your favorite marinara sauce and baked for about half an hour.
Other healthy vegetarian dinner recipes:
Cookin’ Canuck’s 30-Minute Rice Noodle Soup with Mushrooms & Kale
Cookin’ Canuck’s Sweet Potato Toast with Tahini Arugula
Jessica in the Kitchen’s 30-Minute Quinoa Enchilada Skillet
Avocado a Day Nutrition’s Eggs in a Nest
A Cupcake for Love’s Garlic Mushrom & Parsley Pasta
- 1 (8 oz.) zucchini, cut into ¼-inch circles
- 1 (1 lb.) eggplant, cut into ¼-inch circles
- 8 oz. Portobello mushrooms, gills scraped out & stems removed, thinly sliced
- ½ tsp salt
- 3 tbsp + 1 tsp olive oil, divided
- 15 whole wheat lasagna noodles*
- ½ onion, chopped
- 3 garlic cloves, minced
- ¾ cup whole milk ricotta cheese
- 3 tbsp minced flat-leaf parsley
- ¼ tsp ground pepper
- ⅛ tsp salt
- 2 ½ cups marinara sauce (your favorite kind)
- ¼ cup grated Parmesan sauce (rennet-free for vegetarian)
- Preheat the oven to 450 degrees F. Lightly coat two baking sheets with cooking spray.
- Arrange the zucchini and eggplant slices on a large piece of paper towel. Sprinkle on both sides with ½ teaspoon of salt. Gently press another piece of paper towel on top of the vegetables and let sit for 20 minutes to draw out the extra liquid.
- Rinse the salt off of the zucchini and eggplant slices and pat dry. Combine in a bowl with the portobello mushroom slices and toss with 3 tablepoons of olive oil.
- Arrange the vegetables on the prepared baking sheets. Cook until the vegetables are tender and starting to brown on the underside, switching position of the baking sheets halfway through, about 20 minutes. Let cool, then roughly chop the vegetables.
- While the vegetables are cooking, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towel, separated from each other.
- Heat ½ teaspoon olive oil in a medium skillet set over medium heat. Cook the onion until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- In a medium bowl, stir together the onion mixture, ricotta cheese, parsley, pepper and ⅛ teaspoon salt.
- Arrange a few lasagna noodles on a cutting board. Spread a heaping tablespoon of the ricotta mixture along the length of each noodle. Top with a generous ¼ cup of the chopped roasted vegetables.
- Starting at one short end, tightly roll up the lasagna noodle and filling.
- Turn the oven to 400 degrees F.
- Prepare a 9- by 13-inch baking dish by spreading 1 cup of marinara sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
- Spread the remaining 1 ½ cups tomato sauce on top, and sprinkle with the Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted. Remove from the oven and let cool for 5 minutes before serving.
* You will only use 12 lasagna noodles. However, I always cook a few extras because one or two of them are bound to tear while cooking.
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