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Summer Roasted Vegetable Lasagna Salad Rolls

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Summer Roasted Vegetable Lasagna Salad Rolls
2011-06-15 Side Dish
4 74

Lasagna roll-ups filled with roasted vegetables in a creamy sauce are set upon a salad of squash and carrot ribbons.

  • Servings: 4


4 Lasagna Noodles-cooked, cooled, brushed lightly with 2 tsp. olive oil
10 oz Baby Eggplant, ½" dice
1 Med. Red Bell Pepper, ½" dice
¼ cup Olive Oil, divided
Fine Sea Salt
Black Pepper, freshly ground
½ tsp Dried Italian Seasoning, crushed
1 Tbsp White Balsamic Vinegar
8 oz Ricotta Cheese
1 oz Goat Cheese
½ Lemon, zested and juiced
¼ cup Flat Leaf Parsley, divided
2 cup Mixed Baby Spinach & Arugula Leaves
2 slices Prosciutto, chopped
3 Tbsp Shredded Parmesan Cheese, divided
2 Tbsp Pine Nuts, toasted, chopped, divided
½ cup Grape Tomatoes, halved
¼ cup Fresh Mozzarella Cheese, diced
2 Tbsp Basil Leaves, torn
1 Med. Summer Squash
1 Carrot, peeled


Preheat oven to 450 degrees F. Set aside prepared noodles on a flat surface. Place eggplant and red peppers on a foil-lined large cookie baking sheet. Drizzle with 2 tbs. olive oil, season with 1/2 tsp. each salt and pepper, and Italian seasoning. Mix well with hands. Roast for 15 minutes in a single layer turning once. Remove from oven and cool. Meanwhile, pulse the ricotta, goat cheese, lemon zest, 2 tbs. parley, and a pinch of black pepper in a food processor just until blended. To assemble the rolls, spoon and spread 2 tbs. ricotta mixture onto each lasagna noodle. Next top each with a layer of spinach and arugula, 2 tbs. roasted vegetables, 1/4 of prosciutto, 1 tsp. parmesan, and 1-1/2 tsp. pine nuts. Roll up lasagna mixture. In a medium bowl combine tomatoes, mozzarella, 2 tsp. olive oil, basil, and a pinch of salt and pepper to taste; set aside. On a medium platter create ribbons with a wide vegetable peeler of the squash and carrot. Add remaining parsley and any leftover spinach and arugula. In a small bowl wisk 1 tsp. lemon juice, salt and pepper, and 2 tsp. olive oil. Pour over ribbons salad and gently incorporate. Top with lasagna rolls. Spoon tomato mixture over pasta. Sprinkle remaining parmesan and a little grind of black pepper. Serve. Delicious with any meat or fish entree. Bon appetit!!

Helpful Tips:

The eggplant and bell pepper may also be grilled if it's too hot to turn the oven on. Pasta, cheese filling, and vegetables can be made earlier, refrigerated, then brought to room temperature before assembly. I would make the ribbon salad and the caprese salad fresh. This is a very light and refreshing version of baked lasagna. Works well with lower carb. noodles. I hope you'll try this recipe. Thank you!