Veggie Lasagna Roll-Ups with Italian Herb Parmesan Salad
Veggie Lasagna Roll-Ups with Italian Herb & Parmesan Salad
Bubbling veggie lasagna roll-ups layered with rich marinara and melted cheese, paired with our crisp Italian Herb & Parmesan Chopped Salad Kit. The ultimate cozy-meets-fresh combo – ready faster than delivery and way more satisfying.
Ingredients
- 1 (10.8-ounces) package Fresh Express® Italian Herb & Parmesan Chopped Kit
- 2 (8-ounces) bags Fresh Express® Spinach
- 8 lasagna noodles cooked
- 2 cups  of your favorite marinara
- 1 cup  low fat ricotta
- 1 teaspoon  dried Italian seasoning
- 8 ounces sliced baby bella mushrooms (approximately 2 cups) or your favorite type of mushroom
- ¼ cup  parmigiano reggiano grated
- ½ cup pecorino romano grated
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 1½ teaspoons  extra virgin olive oil
- 2  garlic cloves minced
Instructions
- Preheat oven to 400 degrees.
- In a large sauté pan over medium heat, add the olive oil. When the oil is warm, add the garlic and cook for about 1 minute, stirring often and making sure it does not turn brown. Add the mushrooms and cook for about 3 minutes, or until tender. If the pan becomes too dry, add 1 to 2 tablespoons of water. Add the spinach and cook until wilted. Season with a pinch of salt and pepper. When fully cooked, remove from heat and set aside.
- In a medium bowl, whisk together the ricotta, Parmigiano Reggiano, 1/4 cup Pecorino Romano, Italian seasoning, egg, salt, and pepper. Set aside.
- Spoon about 1/4 cup marinara sauce into the bottom of a baking dish.
- Lay lasagna noodles on a work surface then spread a spoonful of ricotta on each noodle. Then layer a spoonful of marinara on each noodle. Lastly, spread a spoonful of spinach and mushroom mixture on top. Then, starting at one end, roll each noodle into a roll.
- When all the rolls are finished, using a large spoon, carefully place them into the baking dish seam-side down. Then, top each roll with a spoonful of marinara. Sprinkle the remaining Pecorino Romano over the rolls. Cover with aluminum foil and bake for 20 minutes.
- When the rolls are finished, remove from the oven and let stand for 10 minutes.
- Prepare the Fresh Express® Italian Herb & Parmesan Chopped Kit according to package directions.
- Plate two lasagna roll-ups and a portion of Italian Herb & Parmesan salad on the side. Serve immediately.
Chef Tips:
- Cook the mushrooms until their moisture releases and evaporates. This helps prevent the filling from becoming watery.
- Place the roll-ups seam-side down in the baking dish so they stay closed while baking.
- Let the lasagna rest for 10 minutes before serving so it holds shape when plated.
- Serve the salad on the side rather than underneath the lasagna to keep the greens crisp and fresh.
Made with
