I started making these meatless lasagna rollups a few years ago and my family has loved them since. We try to eat meatless a few times per week for a few reasons. First of all, good quality meat is expensive and second of all, we want to find other ways to incorporate veggies and other plant-based proteins into our diet.
So when I meal plan, we try to do “meatless Monday”, “taco Tuesday”, “Whole30 Wednesday”, etc. and it makes the meal planning process easy! I have a list of recipes that we love for each day and we just rotate through. It works out really well for us most of the time. We have a whole post here on some of our other tips for meal planning if you’re looking for ideas.
Make it your own..
One thing I love about this recipe is how versatile it is. Most of the recipes we create are easily modified to fit any dietary restrictions. This recipe, for example could be vegan by eliminating the mozzarella and swapping out the ricotta for something like this almond milk ricotta. Most grocery stores are slowly diversifying their products and if you can’t find something, just ask!
You can also make these lasagna rollups with meat. Brown some hamburger, add a little bit of the sauce and some of the seasonings (listed above) and add it into the noodle before rolling. Simple! Make these exactly what you want by modifying the recipe. If you’re not sure how to make a modification for our recipe, just ask!
We love hearing from you all. We love when you make our recipes and when you share pictures with us. Please continue to engage with us and reach out when you have questions. We absolutely love our M&K community! Ok, without further ado, here is the recipe for our meatless lasagna rollups. Enjoy!
Meatless Lasagna Rollups
Ingredients
- 1 pkg lasagna noodles (about 9-10 noodles)
- 1 jar marinara or pasta sauce
- 1 15 oz. container ricotta cheese (you can sub this for a cheese alternative to make it vegan)
- 1/2 cup mozarella (shredded)
- 2 cups fresh spinach (roughly chopped)
- 1 tsp garlic powder
- 1 Tbsp italian seasoning
- 1/2 tsp salt and pepper
- fresh basil (optional)
- fresh shredded Parmesan (optional)
Instructions
- Preheat oven to 350 degrees.
- Spray the bottom and sides of a 9 by 13 in. pan and then spread a few spoonsfuls of sauce on the bottom as well.
- Boil a large pot of water and add the noodles. Cook until they are mostly done (al dente) and then drain and set aside.
- Bring another medium pot of water to a boil and add the spinach for just a minute or two until it wilts. Drain.
- In a small bow, combine the ricotta, mozarella, cooked spinach, garlic powder, italian seasoning, salt and pepper.
- Lay out one lasagna noodle, and take a large spoonful of the cheese mixture and spread it out on the noodle.
- Roll/fold the noodle up and lay it in the bottom of the pan.
- Repeat until you have used up your noodles.
- Pour the marinara sauce over the top.
- Bake at 350 degrees for about 20 minutes or until bubbling.
- Top with fresh parmesan and basil and enjoy with a salad or steamed vegetable.
