Masala vegetable lasagna roll-ups are an East meets West dish. The filling is packed with so many vegetables and Indian spices that are used daily in Indian cooking. This dish creates a perfect marriage between Indian and Italian flavors. And the best part..…it’s oh sooooo cheesy!
This is one of my mother in-law’s recipes, she created this dish when her kids were young and of course hated vegetables. So, she needed to be creative with the vegetables as most parents struggle with. And I have to say, this recipe definitely did the trick!
What I like best about this dish is that you can practically use any vegetables you have on hand. So, when you need to clean out the fridge, this is great go to recipe. The roll-ups are just a fun and easy way to serve this dish. You can easily lay out the lasagna sheets in the traditional fashion as well. Hope you enjoy it! And don’t forget to share your experience with me. 🙂
Stay happy, stay hungry!
|Prep time: 10 minutes||Cook time: 60 minutes||Total time: 1 hour 10 minutes||Makes: 6 servings|
- Lasagna sheets
- 3 cups marinara (store bought or homemade)
- ½ head of a broccoli, cut into florets
- ½ head of a cauliflower, cut into florets
- 3 carrots, sliced
- 1 potato, chopped
- 2 onions, 1 chopped/1 sliced
- ½ inch ginger, grated
- 5 cloves garlic, chopped
- 1 ½ cups frozen peas
- 15 oz ricotta cheese
- 1 cup mozzarella cheese
- 1 tbs olive oil
- ½ tsp mustard seed (rai)
- ¼ tsp asafetida (hing)
- ¾ tsp turmeric powder
- 1 tsp red chili
- ½ tsp garlic powder
- Salt, to taste
- 1 tsp oregano
- 1 tsp red crushed pepper
- 1 jalapeno sliced (garnish)
- 4-5 sprigs of cilantro, chopped (optional, for garnish)
Cook the lasagna sheets according to packaged directions and set aside.
2. Heat oil in a saucepan on medium heat. Add the diced onions once the oil is hot and cook until softened (about 6-8 minutes). Add the garlic and ginger and cook until fragrant (about 1-2 minutes).
3. Add the rest of the vegetables and spices, stir and cover the lid. Let the vegetables cook for 15 minutes on medium heat, stirring occasionally. Once the vegetables are fork tender turn the stove off, add oregano and red crushed pepper (it’s important to add these two ingredients AFTER the stove is off to prevent from burning them).
4. Spread each lasagna sheet with ricotta cheese, top with the vegetable mixture, then sprinkle with mozzarella and roll up tightly.
5. In a 9 or 13 inch baking pan spread the marinara evenly; place all the lasagna rolls-up in the pan. Top the roll-ups with more sauce and cheese. Garnish with the sliced onions and jalapenos and cover the pan with aluminum foil.
6. Bake the roll-ups at 400 degrees for 25 minutes. Take the foil off and bake for until the cheese is golden brown (about 5 minutes).
7. Garnish with cilantro and serve!!
- I like to leave my lasagna sheets a little undercooked so they can finish cooking in the oven.
- You can freeze the roll-ups for an easy dinner.
- I used store bought marinara, the brand I used is Ragu brand.
- You can add any vegetable you have on hand or any vegetables you prefer.
- You can layout the lasagna sheets in the traditional way, if the roll ups aren’t your thing.
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