Dinner for 12
Roasted Vegetable Lasagna Roll Ups
Roasted vegetables fill lasagna noodles with ricotta and herbs, while tomato sauce and cheeses bake around the rolls.
Typical price
$6.85for 4 servings
$1.71 per serving$6.85 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 95 minstart to table
- Involveddifficulty
- 12servings as written
- $typical cost tier
ItalianVegetarianBudgetDinnersCold-weather comfortWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Garlic$0.75 each typical | 1 | $0.83Typical price |
| Canned tomatoes$0.08/oz typical | 28 oz | $2.24Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.28Typical price |
| Carrots$1.09/lb typical | 0.3 lb | $0.31Typical price |
| Bell peppers$2.49/lb typical | 0.4 lb | $0.93Typical price |
| Red onions$1.49/lb typical | 0.5 lb | $0.74Typical price |
| Broccoli$1.99/lb typical | 0.4 lb | $0.75Typical price |
| Mushrooms$0.40/oz typical | 8 oz | $3.20Typical price |
| Zucchini and summer squash$1.79/lb typical | 1 lb | $1.79Typical price |
| Ramen and Asian noodles$0.18/oz typical | 12 oz | $2.16Typical price |
| Cottage cheese or ricotta$0.17/oz typical | 15 oz | $2.55Typical price |
| Eggs$0.30 each typical | 1 | $0.30Typical price |
| Mozzarella$0.30/oz typical | 9 oz | $2.70Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 2 oz | $0.80Typical price |
| Parmesan$0.55/oz typical | 1.75 oz | $0.96Typical price |
| Total for the servings shown | $20.54 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oil
Not included in the cost.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 can (28 oz) crushed tomatos
- 2 tbsp chopped fresh basil
- 1/4 tsp red pepper flakes (optional)
- salt and freshly ground black pepper
- 1 cup sliced carrots
- 1 red bell pepper
- 1/2 red onion
- 10 cloves garlic
- 4 tbsp olive oil
- 2 cups broccoli florets
- 8 oz mushrooms
- 1 zucchini
- 1 yellow squash
- 12 whole wheat lasagna noodles
- 1 container (15 oz) low-fat ricotta
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 1/4 cups shredded mozzarella cheese
- 1/2 cup finely shredded asiago cheese
- 1/2 cup finely shredded parmesan cheese
Steps
- Simmer crushed tomatoes, one garlic clove, basil, red pepper flakes, salt, pepper, and 2 tablespoons oil in a saucepan for 12 minutes.
- Toss carrots, bell pepper, onion, remaining garlic, broccoli, mushrooms, zucchini, and squash with 4 tablespoons oil, then roast at 425 F for 20 minutes.
- Boil the lasagna noodles in salted water until flexible, about 8 minutes, then drain them.
- Stir ricotta, egg, parsley, 1 cup mozzarella, asiago, Parmesan, and the roasted vegetables in a bowl.
- Spread sauce in a 9-by-13-inch baking dish, fill each noodle with the mixture, and place the rolls seam-side down.
- Cover the rolls with remaining sauce and mozzarella, then bake at 375 F for 30 minutes.
- Rest the roll-ups for 5 minutes before serving.
Swaps
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Red onions for Onionsabout $0.20/lb less at typical prices
- Mozzarella for Cheddar and shredded cheeseabout the same price
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