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Beth’s Veggie Lasagna Roll Ups | ENTERTAINING WITH BETH

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Learn how to make an easy veggie lasagna roll up recipe with ricotta cheese. This is a great Sunday Night Dinner Idea that is easier than a traditional lasagna.

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BETH’S VEGGIE LASAGNA ROLL UPS
Serves 4-5 (PRINTABLE RECIPE HERE) http://bit.ly/2JiYup8

INGREDIENTS:

For sauce:
2 tbsp (30ml) olive oil
1 cup (150g) yellow onion, diced
1 cup (150g) zucchini, diced
1 cup (150g) white mushrooms, sliced
salt and pepper to taste
1/3 cup (80 ml) dry white wine, or chicken broth
26 oz (736 g) of chopped tomatoes
2 cups (475ml) tomato sauce
¼ tsp (1.25ml) salt
2 cloves garlic, minced
2 tsp (10ml) Italian seasoning spice blend

For filling:
3 cups (700ml) whole milk ricotta cheese, drained for at least an hour
1 egg
½ cup (120ml) Italian blend cheese
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) Italian flat leaf parsley, finely chopped
1 tbsp (15 ml) basil, finely chopped
salt and pepper to taste

For assembly:
1 package (12-sheets) fresh lasagna noodles
1 ½ cups (350 g) grated mozzarella cheese
8 fresh basil leaves for garnish

METHOD:
Place ricotta cheese in a fine mesh strainer over a large bowl, and drain in the refrigerator for at least 1 hour. This will help the ricotta lose some of the water which can make your sauce too runny.

Heat olive oil in a large pot. Sauté onions until fragrant and translucent, then add zucchini and mushrooms until cooked and tender. Season with salt and pepper. Add wine and cook until most of the liquid is evaporated.

Add chopped tomatoes, tomato sauce, salt, garlic and Italian seasoning. Simmer for 20 minutes.

Meanwhile, combine the ricotta cheese, egg, Italian cheese, herbs and salt and pepper.

Transfer tomato sauce to a 9 x 13 (23 x 32cm) casserole.

Spoon out ¼ cup (60 ml) of the ricotta mixture and place on one end of the lasagna noodle, roll it up, and nestle into the sauce. Spooning the sauce on top. Continue the process until all lasagna noodles are filled and nestled in the sauce.

Top with the mozzarella cheese on top of the entire casserole. Garnish with the fresh basil leaves.

Bake at 325F (162C) for 40-45 mins until cheese is nicely browned and sauce is bubbling underneath.

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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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49 Comments

  1. 2912RS

    December 12, 2018 at 3:47 am

    Hi Beth excited to see all your beautiful receipes. I want to know receipe for veggie enchiladas.

    Reply

  2. Zawadi Boustcha

    December 12, 2018 at 3:47 am

    Made this for dinner with friends last night… first time ever that we had no leftovers! They loved it 🙌🏾♥️🍷

    Reply

  3. Deacon

    December 12, 2018 at 3:47 am

    I added meat to this and it was great!

    Reply

  4. Jane Powers

    December 12, 2018 at 3:47 am

    I like your recipes. That said, your website is horrible to navigate and I finally gave up trying to find a recipe.

    Reply

  5. Sandra Boxill

    December 12, 2018 at 3:47 am

    Great….question: since I have a finicky daughter, who shies away from vegetables, no matter how sneaky I try, can I use that same method with traditional meat lasagna. I really like that idea. One more question, was that homemade sauce or canned? ..😘

    Reply

  6. puccaluv08

    December 12, 2018 at 3:47 am

    I'm curious as to why you use white wine here and not red, I always thought it was red wine for meat stock and tomato sauce so I am interested to try this version.

    Reply

  7. Carolyn De Salvo

    December 12, 2018 at 3:47 am

    MMMMM! That bowl of ricotta cheese looks JUST like a big bowl of mash potatoe! I need to try with jello. I am also happy to share that the "drippings" from the ricotta are perfect "dip" for your pizza crusts! You're welcome 🙂

    Reply

  8. K K

    December 12, 2018 at 3:47 am

    I've actually never had either of these lasagnas. My family always does lasagna, red sauce, mozzarella — no béchamel or ricotta. I'll have to try both of your suggestions!

    Reply

  9. Marie-Soleil

    December 12, 2018 at 3:47 am

    Looks so delicious! I'm definitely keeping this recipe. Even for a weeknight dinner it looks great. Yay!

    Reply

  10. john svoboda

    December 12, 2018 at 3:47 am

    Ive seen 1000s of cooking shows. You're easy to understand and the dishes are approachable. Also, thank you for adding the "if you don't drink" component. That means a lot to many people like me.

    Reply

  11. VivalaFrida _

    December 12, 2018 at 3:47 am

    Perfect comfort dish, will definitely try it this winter season! Btw ur dog is adorable! What breed is he/she?

    Reply

  12. Anson Tam

    December 12, 2018 at 3:47 am

    Beth, I heard Laura Vitale has a recipe for Italian seasoning in her "Laura in the Kitchen" cookbook if people can't find it in their country orwhere they live. That way when you have the Italian seasoning on hand, you can use it in any recipes that calls for the Italian seasoning. Italian seasoning is crucial when making pastas, lasagnas or soups and in an Italian household. Ever since, I use her recipe for it and it never fails me and it works every single time.

    Reply

  13. Thomas Jackson

    December 12, 2018 at 3:47 am

    What a nice casserole dish. Would you happen to remember where you got it?

    Reply

  14. Angela Jenks

    December 12, 2018 at 3:47 am

    Love your vegetarian recipes!!

    Reply

  15. alena

    December 12, 2018 at 3:47 am

    Oh and I love that you include information for non-americans more and more! Like explaining the seasoning or cheese blends. Thanks so much!

    Reply

  16. alena

    December 12, 2018 at 3:47 am

    I always wonder, when Americans measure veggies in cups.. do you dice a whole onion and measure a cup? What happens to the rest? In european recipes you will only have ingredients like 1 onion, 2 carrots etc. Please explain..

    Reply

  17. coralpetals

    December 12, 2018 at 3:47 am

    Lasagna is a rich treat I like to have every now and then when dining out. I never tried to make it at home because it seemed so complicated and time-consuming with all of the layers required. You made lasagna so much less intimidating and approachable/achievable for me with this recipe. Thank you, Beth!

    Reply

  18. N F

    December 12, 2018 at 3:47 am

    Hi Beth!! Just wanted to let you know I LOVE your content!! Your filming and editing is so well done. Thank you!

    Reply

  19. Vilma Bock

    December 12, 2018 at 3:47 am

    Thank you! 🌹

    Reply

  20. Ve Zapata

    December 12, 2018 at 3:47 am

    Which dry white wine is your preferred wine?

    Reply

  21. Heather Mama

    December 12, 2018 at 3:47 am

    Beth you have no idea what you and your videos mean to my daughter ( she's 16) and I ❤every evening before we go to bed we chit chat about our days and load at the least one of your videos to watch together . We just adore you and you've just be a gift in our lives ❤thank you for sharing yourself and your recipes too!
    Xoxo Heather & Natalie

    Reply

  22. nevaeh Martinez

    December 12, 2018 at 3:47 am

    The 🐕 is so cute.

    Reply

  23. e735star

    December 12, 2018 at 3:47 am

    Yey for vegetarian recipes!

    Reply

  24. Laura Jane Sherman

    December 12, 2018 at 3:47 am

    I love this elegant yet simple recipe and plan to make very soon for my family!

    Reply

  25. Adi Lopez

    December 12, 2018 at 3:47 am

    Looks delicious thank you 😊❤

    Reply

  26. Modern Farmhouse Kitchen

    December 12, 2018 at 3:47 am

    Wow what a great recipe! I love the idea of using fresh pasta and rolling them up =)

    Reply

  27. Gabriela

    December 12, 2018 at 3:47 am

    I will never ever understand American lasagna. The ricotta is heavy, the tomato sauce is still acidic, I really don't get it. I grew up with my family cooking lasagna with bechamel and a light tomato sauce with a natural sweetness that came from simmering for about 3 hours, and boy I miss my dad cooking that lasagna because I haven't found nothing that can compare.

    Reply

  28. Deidre Fultz

    December 12, 2018 at 3:47 am

    Nice recipe I love the tip for draining the water from the ricotta cheese. Thanks Beth it looks delicious as always.😋😊

    Reply

  29. Eman Bunni

    December 12, 2018 at 3:47 am

    Beth, you are the best!!

    Reply

  30. FitAngie

    December 12, 2018 at 3:47 am

    I love lasagna with ricotta cheese also Beth, I’m Italian-Australian and mum always makes it with ricotta, that looks delicious. 😍

    Reply

  31. Corijuan Reese

    December 12, 2018 at 3:47 am

    Great easy vegetarian recipe that I'm definitely going to try. Ps. Your dog is so adorable 🙂

    Reply

  32. Rose Berri

    December 12, 2018 at 3:47 am

    Beth where did you get your oil olive spout bottle?

    Reply

  33. Dorene Madrzykowski

    December 12, 2018 at 3:47 am

    Looks so good!

    Reply

  34. Amanda Congiolosi

    December 12, 2018 at 3:47 am

    Aw!!! Doggie!!!!
    This recipe looks really good 🙂 I’m going to give it a try soon since my husband has been requesting lasagna

    Reply

  35. CaffeinatedCoffee15

    December 12, 2018 at 3:47 am

    Lol the camera span to doggo as the wine was poured in….doggie knows what's up!

    Great recipe 🙂

    Reply

  36. Bemol2012

    December 12, 2018 at 3:47 am

    Looks amazing ! Love veggie recipes

    Reply

  37. anwesha laha

    December 12, 2018 at 3:47 am

    Yaaaayyyy!!! You kept your promise!!! Friday video post!!Thank you! Thank you! 😊😊❤️❤️

    Reply

  38. Sheryl Rush

    December 12, 2018 at 3:47 am

    Yummy

    Reply

  39. Krazy Cids

    December 12, 2018 at 3:47 am

    this looks so good cant wait to make these

    Reply

  40. MamaLorrie2_2

    December 12, 2018 at 3:47 am

    My 2 year old little boy squealed with delight and shouted at your doggie 😆

    Reply

  41. Remy Andersen

    December 12, 2018 at 3:47 am

    Haha love the dog cameo!

    Reply

  42. Rosa Maria's Page

    December 12, 2018 at 3:47 am

    Manicotti

    Reply

  43. Cooking Lessons for Dad

    December 12, 2018 at 3:47 am

    Yum! That really is easy. I need try it!

    Reply

  44. Leonni Moura

    December 12, 2018 at 3:47 am

    seems like a canelloni! love it! maybe with tofu it would be great and vegan too! thank you, beth

    Reply

  45. sindhuja286

    December 12, 2018 at 3:47 am

    I would like to skip the egg in ricotta mixture. Do you have any recommendations for alternatives? Will it get too runny if just skip eggs? Thanks for lovely recipe!!

    Reply

  46. Kata Balázs

    December 12, 2018 at 3:47 am

    yaay! glutenfree 😋 looks sooo delicious, great recipe!

    Reply

  47. MissCofia33

    December 12, 2018 at 3:47 am

    This would be great if you subbed the noodles for zucchini sheets! A great clean/ low carb option!

    Reply

  48. Queenie's World with Christ Jesus.

    December 12, 2018 at 3:47 am

    Thank You Beth For Making One Of My Family Favorite Dish.

    Reply

  49. Kimberly Enya Sieber

    December 12, 2018 at 3:47 am

    Wow love this recipe! Gonna make this next week!

    Reply

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