Cheesey Vegetarian Roll Ups

Lori Frazee


We do the meatless meals periodically and have several vegetarian friends, so I have to have a few standbys in the arsenal, and this one fits the bill!!! The herbiness of the basil and the garlic really fills your home with comfort. Adjust according to your family and have fun with it, enjoy!!!

☆☆☆☆☆ 0 votes
40 Min
20 Min
Stove Top



lazagna noodles
salted water


32 oz
low fat ricotta cheese
1 c
fat free cottage cheese
1/2 large
onions chopped
1 lb
frozen sweet peas
14 oz
frozen edamame
1/2 c
fresh basil leaves
2 clove
garlic, sliced thin
red pepper flake to taste
1 tsp
garlic salt
8 oz
fat free mozzarella
2 Tbsp
grated parmesan


1/2 stick
1/2 large
onion, chopped
2 clove
garlic, sliced thin
1/2 c
white wine
4 oz
baby bella mushrooms
1/2 bag(s)
baby spinach
2 Tbsp


1Put a large pot of salted water on the stove, to start boiling, add lasagna noodles, boil for 11 minutes, to al Dente. Drain and set aside.
2In a large skillet, splash of oil, garlic and onions. Cook till garlic aroma hits the air, add peas and edamame, tossing about till onions are translucent. Then off to the food processor. In two batches, add the basil, pulse till smooth
3Pour pea mix into large bowl, mix in Cheeses and spinach
4Cut Lasagna noodles in half. Using half, in your hand, place a hefty spoonful on to noodle and roll, placing into a 8 X 13 baking dish. This amount will make 2 full pans.
5For the sauce, in a skillet, melt butter, add onion and garlic, saute till tender, add mushrooms, capers, spinach, wine, juice of 2 lemons. Sift flour over sauce to thicken.
6Pour sauce over both pans of roll ups, top with parmesan cheese and lemon zest
7Bake at 350 for 25 minutes, serve and ENJOY!!!

About Cheesey Vegetarian Roll Ups

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy