Rollup Lasagna has become quite the rage. I'm interested in doing a roll up lasagna, but I'm never really happy with the process. Pioneer Woman has come up with a method I can be excited about, but the veggie sauce is what sold it for me. I know how to make a good meat lasagna, but I'm lacking a great vegetarian version. This sauce comes loaded with fresh veggies, making for great flavor, but souping up the lasagna ricotta filling will give it a little more umph! This lasagna was rich, and has a great texture that provides a cheesy comfort that I long for, while giving it a meatless approach that I can feel confident with.
Start by making the Veggie Tomato Sauce:
- 1 - 28 oz. can San Marzano whole tomatoes, crushed and strained of most seeds
- 1 - 14.5 oz. can tomato sauce
- 1 large onion, diced
- 2 med. zucchinis, diced
- 5 - 6 Cremini mushrooms, cleaned and diced
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 4 cloves of garlic, smashed and minced
- 3 Tbls EV olive oil
- ½ tsp cracked black pepper
- ½ tsp kosher salt
- 1 tsp Italian seasoning
- ¼ tsp red chile flakes, optional
- 1 bouquet garni, (I use thyme and oregano)
- ¼ cup of red wine, (I like Cabs)
- 1 Tbls chopped fresh basil, more for garnish
- 1 Tbls chopped fresh parsley
In a large skillet over medium-high heat, pour 2 Tbls olive oil, and add diced zucchini. Sauté zucchini for about 2 -3 min., until nicely browned. Season with salt and pepper, remove zucchini and reserve to a bowl. Add 1 Tbls olive oil to the pan, and sauté mushrooms until nicely browned, stirring occasionally for about 3 min. Season with salt and pepper, reserve mushrooms, and keep warm. Add some more olive oil and onions to the pan, and sauté until translucent, about 3 min. Add both peppers, and continue to sauté for another 3 min., until almost tender. Season with salt and pepper, and stir. Deglaze the pan with the red wine, and reduce slightly.
Add crushed tomatoes, tomato sauce, reserved mushrooms, reserved zucchini, ½ tsp salt, ½ tsp pepper, Italian seasoning, bouquet garni and red pepper flakes (if using), to the pepper mixture and stir. Bring up to a simmer, reduce heat to med-low, and simmer for about 15 - 25 min. Add chopped fresh parsley and basil, and keep warm.
Meanwhile, boil up the lasagna noodles and make the ricotta mixture:
- 1 cup fresh ricotta
- 2 eggs
- ¼ cup grated Parmesan
- ¼ cup grated Romano/Sharp Provolone mix, (or more Parmesan)
- 2 garlic cloves, grated
- ½ tsp cracked black pepper
- ¼ - ½ tsp red chili flakes
- 2 Tbls chopped fresh basil
- 2 - 3 Tbls whole milk
Mix ricotta, eggs, cheese, spices and herbs together in a bowl, mixing well with a fork until blended. Add milk, one tablespoon at a time until a smooth spreadable mixture is formed. Taste mixture, and adjust seasoning if necessary. Let chill, covered until ready to use.
Time to make some ROLLUPS!!
- ⅔ box of uncooked lasagna noodles, cooked al dente and strained
- Reserved ricotta mixture
- Reserved Veggie Tomato Sauce
- 1 ½ cups shredded whole milk mozzarella cheese
- ½ cup shredded provolone
- ¼ cup shredded Parmesan
Preheat oven to 400º F
Take a cooked lasagna noodle, and lay it flat, lengthwise, with a short end facing towards you. Spread on ¼ cup of the ricotta mixture, and tightly roll up the noodle, being careful not to push the ricotta mixture out. Continue to roll up each of the lasagna noodles in the same fashion.
Take two 5" x 9" loaf pans, and spay each of them with non-stick cooking spray. Pour about ½ cup of the Veggie Tomato Sauce in each pan, and place the rolled up noodles on top of the sauce (about 4 -5 rollups per pan). Spoon ¼ cup of the veggie sauce mixture over each lasagna roll, and top entire loaf pan with ¾ cup mozzarella cheese, ¼ cup Provolone and top with 2 Tbls Parmesan.
Bake in 400º F oven for 25 min. until cheese is nicely browned and sauce is bubbly. Let rest, loosely covered, for about 10 min. Serve with more sauce, some garlic bread and a nice salad.