Prep

15 min
Total

35 min
Serving

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)!

Light pizza mozzarella cheese block

Our milky, Pizza Mozzarella Cheese is perfect for everyday meals. We make it using partly skimmed milk so it contains 35% less fat than our Regular Pizza Mozzarella Cheese.

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

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

Vegetable Lasagna Rolls with Light Pizza Mozzarella Cheese

Light pizza mozzarella cheese block

Ingredients

Directions

Recipe Review

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