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Looking for a family friendly recipe for Sunday supper? Look no further than these veggie packed Vegetarian Lasagna Roll Ups featuring Victoria Pasta Sauce!
Scroll down for the recipe for Vegetarian Lasagna Roll Ups or PIN IT for later!
I think everyone has a favorite day of the week. Maybe for you it’s Monday because you love the fresh possibilities a new week brings. Or maybe Friday is more your jam because you are ready to be done with the exhausting work week. 😊
For me, I’ve always loved Sunday. To me Sundays are not only laid-back family days, but they are a day I can get in the kitchen, roll up my sleeves and spend a little more time making dinner.
You see, I’ve always loved Sunday Supper. The pure magic of at least one dinner a week that has the entire family around the dinner table, that doesn’t feel rushed and maybe even feels a little bit fancy, at least compared to your typical Tuesday night.
It’s almost like one day a week we get to celebrate the joys of life and family with a hearty and satisfying home cooked meal! To me, preparing a meal like this is one of the biggest ways you can show someone you care about just how much you love them and it makes my heart happy!
Yes, week after week I eagerly look forward to our weekly Sunday Suppers and carefully plan a dinner with all the fixin’s – from pillowy soft dinner rolls, to a hearty main dish and even a sweet Sunday night dessert.
One of my favorite Sunday Suppers is some sort of Italian inspired dish, typically homemade lasagna, Chicken Parmesan or my favorite Classic Spaghetti and Meatballs recipe, complete with crusty bread, a hearty Italian salad and maybe a tart Lemon Ricotta Cake for dessert.
To change up our go to lasagna night, sometimes I make these Vegetarian Lasagna Roll Ups. Not only are these Meatless Lasagna Roll Ups packed with vegetables, they are a fun twist on a classic Italian entrée and kids LOVE to help make these!!
So, not only are you creating a delicious family friendly meal for Sunday Supper, you can take the Sunday afternoon and spend time carefully crafting life long memories in the kitchen!
Since these Broccoli and Spinach Lasagna Roll Ups are a little bit more hands on with the prep, I do take a few shortcuts to get these made.
First, I use Green Giant Simply Steam No Sauce Chopped Spinach and Green Giant Simply Steam Plain Select Broccoli Florets. Not only do I keep my freezer stocked with a variety of Green Giant vegetables, using them in this lasagna recipe cuts down on the amount of time needed to cook and prep all the vegetables used in these loaded Vegetarian Lasagna Roll Ups.
Another “shortcut” I take in the kitchen is to use Victoria’s Marinara Sauce. Victoria Pasta Sauces are not only convenient, but they are packed with flavor and use only simple ingredients like fresh garlic, fresh basil, fresh onions, 100 percent Italian tomatoes and imported olive oil.
In addition to being packed with fresh ingredients, Victoria Pasta Sauces are premium, organic sauces that are slow kettle-cooked to enhance the flavors and achieve that authentic homemade taste; and with no preservatives, water or added sugar or salt, I know I can feel good about using Victoria Pasta Sauces in my kitchen.
In fact, Victoria Pasta Sauce takes pride in feeding their customers, like they would family, with only the best; that’s why there’s victorious taste in every jar!
If you love celebrating life and family like I do, with a home cooked meal served from the heart, look no further than today’s Vegetarian Lasagna Roll Up recipe!
Do you enjoy cooking a special meal for Sunday Supper? Please share in the comments below!
Helpful Tips and Information:
What to serve with Vegetarian Lasagna Roll Ups?
These Meatless Lasagna Roll Ups are a satisfying meal and are PACKED with vegetables. To complete the meal, I recommend serving this lasagna recipe with garlic bread and a garden salad.
Can lasagna roll ups be frozen?
Yes, this lasagna roll up recipe makes a fantastic freezer meal!! To make this dinner recipe into a freezer meal, prepare the recipe as directed below using a freezer safe baking dish (I recommend a disposable aluminum foil pan). However, instead of baking the prepared lasagna roll ups as directed below, thoroughly wrap the pan of lasagna roll ups with aluminum foil and freeze for up to three months.
Once ready to cook, thaw lasagna roll ups in the refrigerator for 24 hours before baking in a preheated 350° F oven for 20 – 25 minutes or until cheese is melted and lasagna is heated through to a temperature of 165° F.
- 1 (24-ounce) jar Victoria’s Marinara Sauce*
- 1 (1-pound) box lasagna noodles
- 1 (9-ounce) package Green Giant Simply Steam No Sauce Chopped Spinach
- 1 (10-ounce) package Green Giant Simply Steam Plain Select Broccoli Florets
- 1 (15-ounce) container part-skim ricotta cheese
- 1 ½ cups grated part-skim mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 large egg
- ½ teaspoon each Kosher salt and black pepper
- Fresh parsley or basil leaves, torn (optional for garnish)
1. Preheat oven to 350° F.
2. In one 9x13-inch baking dish or two 12.75 x 7.75 baking dishes, spread 1 cup of Victoria’s Marinara Sauce evenly over the bottom of the dish. If using two baking dishes, use approximately ½ cup of sauce per baking dish. Set aside.
3. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add lasagna noodles and cook according to package directions. Once pasta is cooked, drain and let cool slightly.
4. While pasta is cooking, cook spinach and broccoli according to package directions.
5. Allow spinach to cool and then place spinach in a clean dish towel or several paper towels and squeeze out excess moisture into the sink. Set aside.
6. Once broccoli is cool, finely chop broccoli and set aside.
7. In a small bowl, stir together ricotta cheese, ½ cup mozzarella cheese, parmesan cheese, egg, salt, pepper and drained spinach.
8. To assemble the lasagna roll-ups, lay a cooked lasagna noodle on a flat surface. Using a spoon or small spatula, spread approximately 2 tablespoons of the ricotta mixture evenly across the lasagna noodle. Top the ricotta mixture with approximately 1-2 tablespoons chopped broccoli, using your fingers to gently press the broccoli into the ricotta mixture.
9. Starting at one end of the lasagna noodle, gently roll up the noodle, tucking the broccoli in as you go.
10. Place the lasagna roll up, seam side down, in the prepared baking dish and repeat until all the lasagna noodles are filled.
11. Pour the remaining marinara sauce evenly over the tops of the lasagna roll ups. Sprinkle the remaining mozzarella cheese evenly on top of the marinara topped roll-ups.
12. Bake the lasagna roll ups in a preheated 350° F oven for 20 minutes, or until the cheese is melted and bubbly and lasagna is heated through to a temperature of 165° F.
13. Serve immediately topped with additional parmesan cheese or chopped fresh basil and parsley.
If you like more “saucy” lasagna, then I recommend getting 2 jars of Victoria’s Marinara Sauce and spreading more on the bottom of each pan.
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.