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.
- Suitable for diets:
- Heart-Healthy
- High-Protein
- Nut-Free
- Soy-Free
- Vegetarian
Why Diabetes Friendly?
- Complex Carbs from Whole Grains or Chickpeas: Using whole wheat or chickpea lasagna noodles improves fibre content and slows glucose absorption.
- High-Protein Fillings: Ricotta, Greek yogurt, and Parmesan add protein that helps stabilize blood sugar and improve satiety.
- Veggie-Packed: Spinach and broccoli are low-glycemic, fiber-rich veggies that support healthy digestion and blood sugar balance.
- Controlled Portions: Individual roll-ups help manage portion size more easily than layered lasagna.
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Equipment
- Medium saucepan (for noodles)
- skillet (for veggie saute)
- Mixing bowl
- Small baking dish
Ingredients
For the Filling:
- lasagna noodles (whole wheat) 4
- olive oil 1 tsp
- garlic (minced) 1 clove
- shallot (finely chopped ) 2 tbsp
- spinach (fresh, finely chopped) 1 cup
- broccoli florets (finely chopped ) 1/2 cup
- ricotta cheese (part-skim) 1/2 cup
- Greek yogurt (plain, 2% milk fat) 2 tbsp
- Parmesan cheese (grated) 2 tbsp
- basil (dried) 1/2 tsp
For the Sauce + Topping:
- marinara (low-sodium) 1/2 cup
- mozzarella (shredded) 1/3 cup
- basil (fresh) 1 tbsp
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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.
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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
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FAQ
- Can I make this gluten-free?
Yes! Use gluten-free lasagna noodles like rice or chickpea-based varieties. - How can I make it lower in sodium?
Use no-salt-added marinara, part-skim low-sodium cheese, and skip added salt. - Can I make it ahead?
Yes—assemble the roll-ups and refrigerate, then bake when ready to serve. - What can I substitute for Greek yogurt?
You can use more ricotta, cottage cheese, or a dairy-free yogurt alternative.
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Nutrition
Per serving
Calories: 440.7kcal
Carbohydrates: 52.5g
Fiber: 2.2g
Sugar: 4.3g
Fat: 16.7g
Saturated Fat: 8.9g
Trans Fat:
Protein: 24.8g
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.
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