This recipe is adapted from the classic lasagna but is not exactly like the original – it’s much lighter, healthy and truly delicious!!
RECIPE DETAIL – Instead of stacking the lasagna sheets, I have rolled them as individual servings, stuffed with veggies and surrounded them with homemade marinara sauce and cheese. Begin by boiling the lasagna sheets as per package instructions. Keep swirling the sheets, this way they will not stick together. Cook until it is tender and al dente ( firm enough to bite). Remove and arrange them in single layer on a tray and let them dry for couple of minutes. The trick is to dry just enough so that they don’t feel sticky while rolling.
Prepare the stuffing by adding veggies of your choice. Adding cream is optional, leaving that will not harm the recipe. Follow the step by step guide on how to stuff and roll each lasagna sheet. To keep it on a lighter side I have added very less cheese to the rolls but feel to substitute cheese with ricotta cheese. CHOOSE YOUR BAKING METHOD– Roll each sheet and place them in a greased/llined muffin pan. Spread 1 tablespoon sauce at the base, sprinkle some cheese and place rolled lasagna sheets on top. Fill each lasagna roll with more veggies, some extra sauce and add cheese. Filling lasagna rolls is important in this step, or else they will dry and become crunchy during baking. Bake for 15-20 minutes. Light, full of flavor lasagna rolls ups in muffin pan is ready!! If you choose to bake lasagna rolls in a casserole – then follow the step by step recipe below. Surrounded with sauce and cheese these rolls are baked to perfection! MAKE AHEAD – This is a make ahead, perfect freezer-friendly recipe. Assemble lasagna completely, wrap and refrigerate for a day and freeze for a month. Defrost, bake just before dinner and you are all set. Do give it a try and I hope you enjoy this light and yummy version of lasagna roll ups as much as I do! Try other pasta recipes – Veggie pasta salad, Basil Pesto pasta recipe, Pesto Cavatappi.
