Vegetable Lasagna Curls
Submitted by tigercub
Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsForget layering a huge pan of lasagna. These individual roll-ups are faster, prettier, and way easier to serve.
Each noodle gets spread with a herbed mixture of cottage cheese, broccoli florets, chopped mushrooms, and scallions seasoned with basil, oregano, and parsley.
Roll them up, tuck them seam-side down in a baking dish, and blanket the whole thing in marinara sauce.
A sprinkle of nutritional yeast flakes on top adds a savory, almost cheesy finish that keeps this dish vegetarian-friendly.
Chef Tips
- Keep the cooked noodles in cold water while you work so they stay pliable and don’t stick together
- Divide the filling evenly across all 12 noodles before you start rolling; eyeballing it leads to overstuffed ends and empty middles
- Cover the dish for the first 20 minutes to steam the rolls, then uncover for the last 20 to let the edges get slightly crispy
Variations
- Swap cottage cheese for ricotta for a creamier, richer filling
- Add a layer of fresh spinach to each noodle before the filling
- Use a spicy arrabbiata sauce instead of marinara for extra kick
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Cook lasagna noodles in a large saucepan until tender but firm, 8 to 10 minutes.
Drain, rinse and keep in cold water until ready to use.
Mix remaining ingredients in a medium size bowl.
Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.
Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.
Cover with marinara sauce and bake 20 minutes, covered.
Remove cover, and bake 20 minutes more.
Sprinkle with nutritional yeast flakes.
Comments
