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Baked Vegetarian Lasagna Roll-Ups with Spinach, Broccoli & Ricotta

These Vegetarian Lasagna Roll-Ups are packed with spinach, broccoli, and a creamy ricotta-Greek yogurt blend—making them a high-protein, diabetes-friendly, and comforting weeknight dinner with a healthier twist.
Servings: 2 servings
Calories: 440.7kcal
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes

Ingredients

For the Filling:

  • 4 lasagna noodles whole wheat
  • 1 tsp olive oil
  • 1 clove garlic minced
  • 2 tbsp shallot finely chopped
  • 1 cup spinach fresh, finely chopped
  • 1/2 cup broccoli florets finely chopped
  • 1/2 cup ricotta cheese part-skim
  • 2 tbsp Greek yogurt plain, 2% milk fat
  • 2 tbsp Parmesan cheese grated
  • 1/2 tsp basil dried

For the Sauce + Topping:

  • 1/2 cup marinara low-sodium
  • 1/3 cup mozzarella shredded
  • 1 tbsp basil fresh

Equipment

  • Medium saucepan for noodles
  • skillet for veggie saute
  • Mixing bowl
  • Small baking dish

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a small baking dish
  • Boil the noodles according to package directions. Lay them flat on parchment paper or a lightly oiled surface to prevent sticking.
    4 lasagna noodles
  • In a skillet, heat olive oil over medium. Add garlic and onion, and cook until softened. Add spinach and broccoli, sautéing just until wilted and bright green. Let cool slightly.
    1 tsp olive oil, 1 clove garlic, 2 tbsp shallot, 1 cup spinach, 1/2 cup broccoli florets
  • In a bowl, combine ricotta, Greek yogurt, Parmesan, basil, and sautéed veggies.
    1/2 cup ricotta cheese, 2 tbsp Greek yogurt, 2 tbsp Parmesan cheese, 1/2 tsp basil
  • Spread a thin layer of filling on each noodle and roll up. Place seam-side down in your baking dish.
  • Spoon marinara over the roll-ups and sprinkle with shredded mozzarella.
    1/2 cup marinara, 1/3 cup mozzarella
  • Bake uncovered for 20–25 minutes, or until heated through and bubbly.
  • Garnish with fresh basil, extra lemon zest, or chili flakes if you like a bit of zing.
    1 tbsp basil

Cooking Tips

  • Use Chickpea or Lentil Pasta for Extra Protein & Fiber: Keeps the dish filling and blood sugar–friendly.
  • Make it Low-Sodium: Choose no-salt-added marinara and use low-sodium cheeses or reduce cheese amounts.
  • Meal Prep Friendly: Assemble roll-ups ahead of time and bake just before serving.
  • Add a Zesty Kick: Lemon zest or a touch of chili flake adds brightness and contrast to the creamy filling.

Nutrition

Nutrition Facts
Baked Vegetarian Lasagna Roll-Ups with Spinach, Broccoli & Ricotta
Serving Size
 
2 Roll-Ups
Amount per Serving
Calories
440.7
% Daily Value*
Fat
 
16.7
g
26
%
Saturated Fat
 
8.9
g
56
%
Cholesterol
 
50.5
mg
17
%
Sodium
 
570.3
mg
25
%
Potassium
 
605.4
mg
17
%
Carbohydrates
 
52.5
g
18
%
Fiber
 
2.2
g
9
%
Sugar
 
4.3
g
5
%
Protein
 
24.8
g
50
%
Vitamin C
 
30.3
mg
37
%
Vitamin D
 
0.2
µg
1
%
Calcium
 
363.2
mg
36
%
Iron
 
3.7
mg
21
%
Magnesium
 
123.4
mg
31
%
Zinc
 
3.2
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.