It is hard to ignore the trend toward plant-based diets. For families, this can be a challenge. Finding vegetarian recipes for picky eaters is the ultimate challenge. I am forever searching for kid-friendly meatless Monday recipes, are you? So, I've been taking classic kid-favourite dishes and finding alternatives to the meat (like our favorite pasta dishes). These cheesy lasagna rolls are packed with flavour - even without the meat.

meatless lasagna rolls on plate and with filling and title

I don't know about your kids, but in our house pasta is always a big hit with our kids. However, lasagna has been a bit of a challenge. It might be that kids don't always like dishes that combine flavours. But, what if lasagna was fun to eat?

What if lasagna was all rolled up?

This recipe for vegetarian lasagna rolls became an instant family favourite. Saucy, cheesy and it looks pretty cool too. There's no need to tell the kids that it is packed with extra nutrients and vitamin-rich from kale.

Easy Meatless Lasagna Rolls

1 can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 shallot, finely chopped
1 clove garlic, minced
1 tablespoon olive oil - plus more for tossing with cooked noodles
3 cups kale - we used red kale, but you could substitute curly kale which is readily available
15 oz ricotta cheese
1 large egg
2 cups grated mozzarella cheese
1 ½ cups grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper to taste

Preheat the oven to 350°.

vegetarian lasagna roll tomato sauce in pan

Start by making the tomato sauce. Heat the olive oil in a saute pan, over medium heat. Add the minced garlic and shallot. Saute until the garlic is fragrant and the shallot is soft - only a few minutes - you don't want to burn the garlic.

Pour in the can of crushed tomatoes, tomato paste, dried herbs, salt and pepper. Bring to a boil and then drop the temperature to a simmer. Let the sauce simmer away, while you prepare the lasagna rolls.

Now it's time to work on the lasagna rolls. Bring a large pot of water to a boil and cook the lasagna noodle, according to the box directions. Be sure that you do not overcook the noodles. They need to be able to roll, without falling apart.

When the lasagna noodles are done, drain them into a colander and then toss them with a splash of olive oil, so they don't stick together.

meatless lasagna roll filling three cheese kale and egg in bowl

While the noodles are cooking, it's time to make the filling. Begin by processing the kale in a food processor. You could substitute thawed, frozen spinach, however, the kale provides an earthy, richer flavour than spinach.

vegetarian lasagna rolls kale and cheese filling in bowl with spatula

Add the processed kale to a large bowl. Add in the ricotta, 1 cup of mozzarella, 1 cup of grated parmesan, and 1 egg. Stir everything together, until it is totally combined.

vegetarian lasagna rolls fill with kale and cheese ready to roll on parchment paper

It's time to assemble the rolls. Start by preparing the 9" x 13" baking dish - spread 1 cup of tomato sauce at the bottom of the dish. Now, lay the pieces of lasagna on a parchment paper-lined surface.

Spread the filling along the middle of the piece of lasagna. Each piece of lasagna will use around 2 tablespoon of the filling. Roll up the lasagna roll and place it in the baking dish, with the seam on the bottom.

Keep on rolling and adding the rolls to the baking dish. Your dish should take about 15 rolls.

Once the dish is filled with lasagna rolls, it's time to add the sauce. Spread the sauce all over the rolls.

side shot of meatless lasagna rolls unbaked in pan with cheese and sauce on top

Then sprinkle the remaining mozzarella over the sauce.

baked meatless lasagna rolls with browned cheese topping

Bake the lasagna rolls for 25-30 minutes. If you like a browned top, place the dish under your broiler until it is toasted.

Everyone gets their own plate filled with lasagna rolls. It's so simple to serve. I love the lasagna curls.

Bonus: Hot Lunch Idea for Kids

The absolute best thing about lasagna rolls is how perfect they are as a hot lunch idea for kids. In the morning, heat up your thermos (with our proven technique) and warm up the lasagna rolls - in the microwave or oven. Pop the rolls into your preheated thermos and the kids will have a delicious and healthy lunch. I know my kids love finding lasagna rolls in their thermos!

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Easy Meatless Lasagna Rolls Recipe

An easy vegetarian recipe that kids are going to love. These cheesy lasagna rolls are perfect for meatless Mondays.

Prep Time15

Cook Time26

Total Time41

Course: dinner, lunch

Cuisine: Italian

Keyword: kid friendly recipe, lasagna, vegetarian recipe

Servings: people

Calories: 241kcal

Author: Jen

Ingredients

1 can whole tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic minced
1 shallot
1 tablespoon olive oil
3 cups kale - we used red kale but you could substitute curly kale which is readily available
400 grams ricotta cheese
1 large egg
2 cups grated mozzarella cheese
1 ½ cups grated parmesan cheese
salt and pepper to taste

Instructions

Preheat the oven to 350°.
Start by making the tomato sauce. Heat the olive oil in a saute pan, over medium heat. Add the minced garlic and shallot. Saute until the garlic is fragrant and the shallot is soft - only a few minute - you don't want to burn the garlic.
Pour in the can of crushed tomatoes, the tomato paste, dried herbs, salt and pepper. Bring to a boil and then drop the temperature to a simmer. Let the sauce simmer away, while you prepare the lasagna rolls.
Now it's time to work on the lasagna rolls. Bring a large pot of water to the boil and cook the lasagna noodle, according to the box directions. Be sure that you do not over cook the noodles. They need to be able to roll, without falling apart.
When the lasagna noodles are done, drain them into a colander and then toss them with a splash of olive oil, so they don't stick together.
While the noodles are cooking, it's time to make the filling. Begin by processing the kale in a food processor. You could substitute thawed, frozen spinach, however the kale provides an earthy, richer flavour than spinach.
Add the processed kale to a large bowl. Add in the ricotta, 1 cup of mozzarella, 1 cup of grated parmesan, and 1 egg.
Stir everything together, until it is totally combined.It's time to assemble the rolls. Start by preparing the 9" x 13" baking dish - spread 1 cup of tomato sauce in the bottom of the dish.
Now, lay the pieces of lasagna on a parchment paper lined surface. Spread the filling along the middle of the piece of lasagna. Each piece of lasagna noodle will use around 2 tablespoon of the filling.
Roll up the lasagna noodle and place it in the baking dish, with the seam on the bottom.Keep on rolling and adding the rolls to the baking dish. Your dish should take about 15 rolls.
Once the dish is filled with lasagna rolls, it's time to add the sauce. Spread the remaining sauce all over the rolls. Then sprinkle the remaining mozzarella over the sauce.
Bake the lasagna rolls for 25-30 minutes. If you like a browned top, place the dish under your broiler until it is toasted.

Notes

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using an you may not be using the same products/brands. Thus, the nutrition info may vary.