Skinny veggie roll ups


This recipe can be put together either two ways. Rolls ups or traditional lasagna. Either way it’s delicious and very easy to put together for a weekend or weeknight meal.

I suggest serving it with some crusty bread and red wine 🙌🏻



Heres what you need:

  • lasagna sheets (the kind you need to boil) I used brown rice.
  • 1 jar of Trader Joe’s pasta sauce
  • 1 small round of fresh mozzarella cheese. Or you can use already grated,  about 1-1/2 cups
  • 1 large eggplant diced
  • 2 zucchinis chopped
  • 1/2 of a Lg onion chopped
  • 1 large red pepper chopped
  • 3 tbsp evoo
  • 1/4 tsp salt
  • 1 container of Trader Joe’s kale, cashew and basil pesto.
  • 4 tbsp grated Parmesan cheese
  • 2 large garlic cloves minced

preheat oven to 400, convection

  1. On a large cookie sheet, put all your veggies and garlic. Drizzle them with the evoo and salt. Toss with your hands. Roast for about 20-25 minutes, turning halfway.
  2. cook your lasagna noodles
  3. In a baking dish (mine was 8×8)  put down a layer of sauce.
  4. If your doing lasagna, you can begin to layer, sauce, pesto, noodles, veggies, sauce etc.
  5. If your doing roll ups, lay out the noodle and lay a thin layer of the pesto, veggies then the grated Parmesan cheese. Carefully roll up. Put a little sauce on the top of each.
  6. Last you want to either lay a slice of mozzarella on each roll up, or sprinkle your cheese. Top with a dollop of sauce and pesto.
  7. Bake at 350 , until cheese has melted and its bubbly. About 25-30 mins.

I chose brown rice noodles for a wheat free option. You can use regular or a healthy alternative, either way it will be delish!!






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