Zucchini Lasagna Rolls

 
These lasagna rolls are so great because everyone can add in whatever filling they like. The pine nut filling is really delicious, and it would be great with tons of different vegetables.

Zucchini Lasagna Rolls

makes 8 rolls, adapted from veganyumyum

8 lasagna noodles

1 zucchini, cut into strips
1 small-medium onion, chopped
1/2 C mushrooms, chopped
fresh baby spinach
2 C marinara sauce
1/2 C bread crumbs
1 C pine nuts
1 Tbs water
1/2 tsp lemon juice
1 tsp oregano
1/4 tsp salt

Boil the lasagna noodles until they are al dente. Drain and lay noodles on a cookie sheet, spraying lightly with oil.

While the noodles are cooking you can chop and prepare your vegetables. Saute the zucchini and onion in a little olive oil until slightly brown. Add in the mushrooms and cook a few more minutes. Set aside.

While your pan is still hot, toast your pine nuts until golden brown. In a food processor combine the pine nuts, water, lemon juice, oregano and salt, and process until combined and mostly smooth.

Preheat the oven to 400.
On each lasagna noodle spread some of the pine nut mixture, then add in the sauteed vegetables. Top with a few fresh spinach leaves, and then roll up. Place in your baking dish and then cover all the rolls with marinara sauce. Sprinkle the bread crumbs on top and bake for 20-25 minutes.

I think they are pretty cute! Plus they are less messy than trying to cut and serve traditional lasagna. :)

What are your favorite lasagna fillings?

Thanks for stopping by!