Roasted Vegetable Lasagna Rolls

On my continued quest to eat more vegetables, I turned to a tried and true recipe. I came up with this low fat roasted vegetable lasagna roll recipe during my days with Weight Watchers. (For a no carb version, try making eggplant rollatini.)Weight Watchers is all about portion control. This recipe is perfect for portion control because you only eat one roll and that's it. No picking and eating "just a bit" more!

This recipe requires a few steps but I think it is well worth it. In addition, if you're cooking for yourself, you can make 6 portions and not worry about cooking for a bit! It's great because you get a good portion of your daily required vegetable intake with the spinach and roasted vegetables.

Roasted Vegetable Lasagna Rolls - 6 portions

I use low fat ingredients but you can always replace them with the full fat ones to makes this more decadent. I do promise, however, that even with the use of low fat ingredients, this lasagna still tastes great.

Roasted Vegetables

You can use whatever vegetables you have on hand. Other than the zucchini and red peppers I have used here, I have also used eggplants. I used to also use low-fat Italian dressing to dress the vegetables.

* 2 red peppers, sliced

* 2 zucchinis, sliced thickly

* ½ red onion, sliced

* salt and pepper, to taste

* olive oil

* dry herbs of your choice

Place your vegetables on a lined baking sheet.

Add the olive oil and seasoning.

Mix well so the vegetables are evenly coated.

Bake in the oven at 350F until the vegetabes are cooked, about 35 minutes.

Set aside.

Before and after roasting the vegetables.

Spinach and Ricotta Filling

I use half a container of ricotta for this recipe and freeze the rest for future use.

* oil

* ½ small onion, small diced

* 1 package spinach, cooked, drained and chopped

* salt and pepper, to taste

* ½ lb of light ricotta

Heat a bit of oil.

Cook onion until softened.

Add the spinach and mix.

Season the mixture.

Set aside.

Spinach and ricotta mixture.

To assemble the lasagna rolls

* 6 pieces of lasagna, cooked

* tomato sauce, homemade or store bought

* ricotta mixture

* roasted vegetables

* low fat mozzarella, grated, as much or little as you want

Spoon some of the tomato sauce at the bottom of a 9"x9" baking dish, .

Place a lasagna sheet on a flat surface, like a cutting board.

Spread some tomato sauce over the lasagna.

Next, spread some of the spinach mixture. (To keep the filling in the rolls even, divide the spinach mixture into six before assembling.)

Then place roasted vegetables along the lasagna.

Roll up the lasagna and place on the tomato sauce.

Repeat with the remaining lasagna sheets.

Top the lasagna with some more tomato sauce.

Finally, sprinkle with grated mozzarella.

Bake in the oven for 350C until the cheese has nicely melted. (I finished mine by broiling and burn the cheese a bit.)

Tada!

Steps to filling the lasagna roll.


Rolled up lasagna on tomato sauce.

Sprinkled cheese on top of the rolls.

It's good and it's good for you!

For other vegetarian pasta dishes:
* Eggplant Parmesan
* Eggplant Rollatini
* Lentil-Ricotta "Meatballs"
* Mushroom Ravioli
* Pumpkin Ravioli
* Spinach Stuffed Pasta Shells
* Truffle Macaroni & Cheese