Lasagna Roll-Ups with Roasted Vegetable & White Bean Sauce

Makes 12 roll-ups (about 6 servings of 2 rolls).

Use a 9 x 13-inch baking dish. This makes a generous batch of sauce; refrigerate or freeze any extra separately.

Roasted Vegetable & White Bean Sauce

• 1 yellow onion, cut into wedges

• 1 red onion, cut into wedges

• 1 medium zucchini, cut into thick chunks

• 2 Roma tomatoes, halved

• 2 medium carrots, cut into thin coins so they roast evenly

• 2 bell peppers, seeded and cut into chunks

• 2 whole heads garlic

• 1–2 jalapenos, stems removed; remove seeds for milder heat

• 2 tablespoons olive oil or avocado oil, divided

• 2 cans (15–15.5 oz each) white beans, such as Great Northern or cannellini, drained and rinsed

• 2 tablespoons tomato paste

• 2 tablespoons nutritional yeast, plus more to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper, optional

• Pinch of cayenne, optional

• 1–2 teaspoons red wine vinegar or lemon juice, added to taste

• 1/2–1 1/2 cups water or unsalted vegetable broth, as needed for blending and thinning

• Salt and black pepper, to taste

Noodles & Filling

• 12 standard lasagna noodles, plus 1–2 extra in case of tearing

• 1 container (15 oz) ricotta

• 1 large egg

• 1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry

• 1 medium onion, finely diced (in addition to the onions in the sauce)

• 1 tablespoon olive oil or avocado oil

• 3/4 cup shredded mozzarella

• 1/4 cup grated Parmesan or Parmesan cheese blend

• 1/4 cup chopped fresh parsley OR 1 tablespoon dried parsley

• 1/4 cup chopped fresh basil OR 1 tablespoon dried basil

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/8 teaspoon smoked paprika, optional

• Black pepper, to taste

• Salt, only as needed

• Optional: 8 oz mushrooms, finely chopped and sauteed until their moisture has cooked off

• Optional: 1/2 cup plain cottage cheese, blended smooth, for extra filling and protein

Topping

• 1/2 cup shredded mozzarella

• Extra fresh basil or parsley, optional; skip the garnish if using dried herbs

Instructions

1. Roast the vegetables. Heat the oven to 425 F. Spread the onion wedges, zucchini, tomatoes, carrots, bell peppers, and jalapenos on two large baking sheets without crowding. Toss with most of the 2 tablespoons oil and a little salt and pepper.

2. Roast the garlic. Cut a thin slice off the top of each whole garlic head to expose the cloves. Drizzle with the remaining oil, wrap in foil, and place beside the vegetables. Roast vegetables for about 30–45 minutes, turning once, until tender and browned at the edges. Remove individual vegetables as they finish. Garlic may need 40–60 minutes, until soft. Let cool enough to handle, then squeeze cloves out of their skins.

3. Blend the sauce. Blend the roasted vegetables and garlic with the drained white beans, tomato paste, nutritional yeast, garlic powder, onion powder, smoked paprika, and optional red pepper/cayenne. Start with 1/2 cup water or broth and add more until smooth and pourable. Blend hot ingredients only in a suitable blender, following its instructions, or let them cool first.

4. Balance the flavor. Taste the sauce, then stir in 1 teaspoon vinegar or lemon juice. Add a second teaspoon if needed, and adjust salt and pepper. Keep the sauce loose enough to spread around the rolls; the beans will thicken it.

5. Prepare the noodles. Cook according to package directions until just pliable and slightly firm. Drain and lay flat on a lightly oiled tray or parchment to prevent sticking. Lower the oven to 375 F.

6. Saute the filling onion. Heat the tablespoon of oil in a skillet and cook the diced onion until softened and lightly golden, about 8–10 minutes. If using mushrooms, saute until their released moisture has cooked off. Let cool.

7. Mix the filling. Combine ricotta, egg, very well-drained spinach, cooled sauteed onion, 3/4 cup mozzarella, Parmesan, parsley, basil, garlic powder, onion powder, optional pinch of smoked paprika, and black pepper. Add optional mushrooms and blended cottage cheese if using.

8. Assemble. Spread about 1 cup sauce over the bottom of a 9 x 13-inch baking dish. Divide the filling evenly among the 12 noodles, about 1/3 cup per noodle before optional additions, and spread along each noodle, leaving a small border. Roll gently and place seam-side down in the dish.

9. Sauce and bake. Spoon about 2–3 cups more sauce over and around the rolls, enough to coat generously without overflowing the dish. Reserve extra sauce for serving or another meal. Sprinkle with the remaining 1/2 cup mozzarella. Cover with foil and bake at 375 F for 30 minutes. Uncover and bake another 10–15 minutes, until bubbling and the filling is hot and cooked through. Allow longer if assembled cold.

10. Rest for 5–10 minutes, then serve with optional fresh basil or parsley and extra warm sauce if desired. Skip the fresh garnish if using dried herbs.

Katie’s Notes

• Two whole heads of garlic are used in the sauce; peeled-garlic packs are not the measurement for this version.

• Sauteed onion inside the rolls, basil, tomato paste, and a little acid are the main alterations to the original.

• Budget-friendly herb option: use dried parsley and basil instead of buying fresh bunches. Stir dried herbs directly into the filling so they soften as the rolls bake. The amounts above are starting points; dried herbs vary in strength.

• If you do buy fresh herbs, chop and freeze leftovers in small portions for future cooked dishes. Frozen herbs work well in the filling; their texture will be softer after thawing.

• The filling is deliberately generous. Divide it evenly among the noodles; optional additions can increase the amount per roll.

• Keep the spinach very dry and cook moisture out of any mushrooms to avoid watery filling.

• Mushrooms and cottage cheese are optional. Neither is needed for the base recipe.

• Taste the sauce before adding extra heat: jalapenos, crushed red pepper, and cayenne can add up quickly.