Vegetable Lasagna Roll Ups

Sometimes talking the family into eating a meatless meal can be difficult. But what if they never even knew there wasn’t meat in it? These Vegetable Lasagna Roll ups are the perfect Meatless Monday Meal or great for a dinner to serve during Lent.

The depth of flavor from the zucchini, asparagus and roasted red peppers really comes together. And the Marinara Sauce made with Holland House Sherry Cooking Wine gives it the authentic taste of classic Lasagna.

The ingredient list is long, but don’t let it scare you away. Make a couple batches of these Lasagna Roll ups and freeze for a quick weeknight meal later.

First let’s saute the vegetables…Asparagus, Red Bell Pepper, Zucchini and Roasted Red Peppers.

Saute in a skillet with Olive Oil for 5-7 minutes and then season with red pepper flakes, salt and pepper.

Next you need to prepare the Marinara Sauce. We like using Holland House Cooking Wines, they are flavorful and you don’t have to open a full bottle of wine for a small amount to cook with.

For the sauce on the bottom, Doug combined Cottage Cheese with seasonings and spread it evenly in the baking pan. Boil the noodles, combine the filling ingredients, roll up and place in a baking dish, top with Marinara Sauce and Mozzarella Cheese.

Vegetable Lasagna Roll Ups

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Vegetable Lasagna Roll Ups

You will never know that this Lasagna is meatless. Recipe from


    Vegetable Filling
  • 3 small zucchini, peeled and chopped
  • 1/4 cup chopped asparagus
  • 1/4 cup roasted red pepper {from a jar}, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoon Olive Oil
  • 1/2 teaspoon red pepper flakes, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups Cottage Cheese
  • 1 cup Parmesan Cheese
  • 1 egg, slightly beaten
  • 1 teaspoon Dried Thyme
  • 1/2 cup plain bread crumbs
  • Marinara Sauce
  • 1 (6 oz) can Tomato Paste
  • 1 (8 oz) can Tomato Sauce
  • 1 tablespoon Olive Oil
  • 1 Roma Tomato, chopped
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Dried Basil
  • 1 tablespoon Dried Parsley
  • 2 tablespoons Sour Cream
  • 1/4 cup Holland House Sherry Cooking Wine
  • Cottage Cheese Sauce
  • 1 cup Cottage Cheese
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Dried Parsley
  • 1 box Lasagna Noodles
  • 1 cup Mozzarella Cheese, shredded


  1. In a saucepan, saute vegetables in olive oil for 5-7 minutes
  2. Season with 1/4 teaspoon red pepper flakes, 1/2 teaspoon each of salt and pepper
  3. Marinara Sauce
  4. Chop onion and garlic, saute in Olive Oil until tender, about 3-4 minutes
  5. Add all other ingredients,bring to boil, reduce heat and simmer for 20 minutes
  6. Filling
  7. Combine vegetable mixture with all other ingredients
  8. Cottage Cheese Sauce
  9. Combine all ingredients and spread evenly in a buttered 13x9 baking pan
  10. Assemble
  11. Cook noodles according to the directions on box
  12. Drain and lay out noodle on flat surface
  13. Spoon on about 3 tablespoons of filling, roll up and lay seam side down in baking pan on top of Cottage Cheese Sauce
  14. Spoon on 1 tablespoon of Marinara Sauce on top of each lasagna roll
  15. Sprinkle 1 cup of Mozzarella Cheese over entire dish
  16. Cover with foil and bake at 350 degrees for 20 minutes, remove foil and continue baking for 10-15 minutes until cheese is melted and lightly browned
  17. Remove from oven, allow to set for 10 minutes and serve


Freeze: Wrap tightly and place in freezer. To cook, remove from freezer and place on counter 30 minutes, increase cooking time.

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For more great recipes using Holland House Cooking Wines, visit Mizkan or follow them on Facebook.

Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.




  1. This is such a wonderful lasagna!!

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