Need a healthy dinner the whole family will love? These cheesy and veggie-packed lasagna rolls are the comfort food you can feel good about making any day of the week. Nutritious and fiber-rich white beans replace some of the cheese in these Vegetarian Lasagna Rolls. However, topping the rolls with melty mozzarella makes the dish satisfying and super kid-friendly.
Kids in the Kitchen:
- Prep the ingredients: Kids can help drain and rinse the beans, measure the spices, and squeeze the spinach dry before adding it all to a bowl.
- Mash! Kids will love the chance to mash up the beans and other filling ingredients. Make it fun and sing a song, take turns, and
- Assemble: Kids can help spoon the filling onto the noodle, sprinkle on some cheese, and roll the whole thing up.
- Top: Spoon on the sauce and then make it rain cheese!
Subs and Tips for Vegetarian Lasagna Rolls:
- Gluten-free? You can use gluten-free lasagna noodles. Be sure to not use no-boil noodles. I’ve had success with this brand of pasta HERE and Banza makes a chickpea-based lasagna noodle HERE.
- Dairy-free? Easily make this dish dairy-free by leaving out the cheese or using a dairy-free cheese. I would probably leave out the parmesan cheese in the filling and add an additional 1/4 tsp of salt. Topping the lasagna with a dairy-free shredded cheese will give the dish a more authentic and fun feel, but you can always leave that off as well if you prefer.
- Spinach and other veggies: I use frozen spinach for this dish because it’s easy to always have in the freezer and you don’t have to cook it before adding it to the filling. To quickly defrost the spinach, I add it to a bowl and microwave it for 1 to 2 minutes. Let it cool until you are able to squeeze most of the liquid out in a few layers of paper towel or in a kitchen towel. You can use fresh spinach and finely chop it before adding it to the mashed beans or cook 3 to 4 cups of fresh spinach then chop it up and add it. Feel free to experiment with the kinds of veggies you add to the filling. Any roasted or cooked vegetables you have in the fridge can be chopped up and mixed into the beans. Add grated carrot or zucchini, just squeeze out any excess liquid before you add them.
- Serving more people or want to have leftovers?: You can easily double this recipe and push the noodle roll-ups a little closer together in the pan to fit them all in.
Vegetarian Lasagna Rolls with White Beans and Spinach
- 9X13-inch baking dish
- 10 to 12 lasagna noodles you will use 8 but I always cook extra because they tend to break
- 1 15-oz can of white beans (1 1/2 cups), drained and rinsed
- 2 cups frozen chopped spinach, defrosted and squeezed dry
- 2 Tbsp grated parmesan cheese optional
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning or dried oregano
- 1/4 tsp coarse salt
- 1/4 cup milk (any kind)
- 2 1/2 cups marinara or other tomato-based pasta sauce
- 2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees. Grease a 9-by-13 inch baking dish with olive oil.
- Boil lasagna noodles in salted water until "al dente", being sure not to overcook them. I always cook a couple more noodles than I need since a couple seem to always break apart during the cooking process. Drain noodles then rinse with cold water.
- To make filling, add beans, spinach, parmesan, garlic powder, dried herbs, and salt to a large bowl. Using a potato masher or fork, mash beans until they are mostly broken down. You don't want to see any whole beans. Carefully stir in milk.
- To assemble, spread 1 1/2 cups of marinara on the bottom of your baking dish. Lay a lasagna noodle on your work surface and spread about 2 tablespoons of the bean mixture onto the noodle, leaving about a 1/2 inch at the top uncovered (see photo above). Sprinkle about a tablespoon of shreded mozzarella over the filling. Roll the lasagna noodle into a pinwheel and place seam-side down into the tomato sauce. Repeat with the remaining noodles.
- Spoon the remaining marinara sauce over the lasagna roll-ups then sprinkle with the remaining cheese. Bake until cheese is golden brown and bubbly, 20 to 25 minutes. Serve warm.
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