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  • Prep
    15 min
  • Total
    35 min
  • Servings
    4

Vegetable Lasagna Rolls with Light Pizza Mozzarella Cheese

Mix things up with this new spin on lasagna. This lasagna roll ups recipe with vegetables and Pizza Mozzarella Cheese is easy to prepare—and rolls are such a practical way to serve lasagna. We’re big fans of the creamy taste of béchamel sauce combined with the smoothness of our Pizza Mozzarella Cheese. Kids will ask for seconds (and grown-ups will too)!

Ingredients

  • 8 sheets store-bought lasagne
  • 30 mL (2 tbsp) olive oil
  • 2 zucchini, diced
  • 2 Portobello mushrooms, diced
  • 1 red pepper, diced
  • ½ onion, chopped
  • 1 garlic clove, finely chopped
  • 250 mL (1 cup) store-bought béchamel sauce
  • 200 g (2 cups) Armstrong Light Pizza Mozzarella Cheese, grated
  • 1 L (4 cups) store-bought tomato sauce

Directions

  1. Preheat the oven to 180º C (375º F).
  2. Cook the pasta according to the package directions. Let cool and drizzle with some oil.
  3. Heat oil in a saucepan over medium heat. Brown the zucchini, mushrooms, pepper, onion, and garlic for 5 minutes, stirring occasionally. Let cool.
  4. In a bowl, combine the vegetables with the béchamel sauce and half of the Armstrong Light Pizza Mozzarella Cheese.
  5.  On a work surface, cover each sheet of lasagne with the mixture and roll it up.
  6.  Coat the bottom of an ovenproof dish with half of the tomato sauce. Place the rolls on the sauce.
  7. Pour the rest of the tomato sauce over the rolls. Sprinkle with the remaining cheese.
  8. Cook on the middle oven rack for 20 minutes.

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