Vegetable Lasagna Rolls

Vegetable Lasagna Rolls
30 mins prep time
10 mins cooking time
10-12 servings
Mozzarella Cheese

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

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Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

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Fresh Grated Parmesan

Fresh Grated Parmesan

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1 teaspoon olive oil

2/3 cup packaged matchstick carrots or shredded carrots*

2/3 cup sliced baby bella or button mushrooms*

1/2 cup chopped onion*

1/2 cup chopped zucchini*

1 tablespoon bottled chopped garlic

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Frigo® Part Skim Ricotta Cheese

1 cup Frigo® Mozzarella Cheese, shredded and divided

1/2 cup Frigo® Fresh Grated Parmesan Cheese, divided

1/2 cup chopped fresh basil

1 large egg

1 teaspoon balsamic vinegar

10 whole-wheat or regular lasagna noodles, cooked

Cooking spray

1-1/2 cups bottled light tomato and basil pasta sauce

*Many stores offer pre-chopped vegetables to save time.


Preheat oven to 375°.

Heat oil in a large non-stick skillet over medium-high heat. Add carrots and next 6 ingredients; sauté 4 minutes. Remove from heat; set aside.

Combine Frigo® Part Skim Ricotta Cheese, 1/2 cup Frigo® Mozzarella Cheese, 1/4 cup Frigo® Fresh Grated Parmesan Cheese, basil, and egg; stir well. Stir in sautéed vegetables and vinegar.

Spread about 1/2 cup vegetable-cheese mixture down the center of each noodle, and roll up. Place rolls, seam side down, in a 13 x 9-inch baking dish coated with cooking spray.

Spoon sauce evenly over rolls. Cover with non-stick foil or foil coated with cooking spray. Bake, covered, at 375° for 20 to 25 minutes. Sprinkle evenly with remaining 1/2 cup Frigo® Mozzarella Cheese and 1/4 cup Frigo® Fresh Grated Parmesan Cheese; bake, covered, an additional 5 minutes.