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Veggie-Loaded Beef Lasagna Rolls
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • 9x13 inch baking dish
  • Mixing bowl

Ingredients
  

  • 8 lasagna noodles
  • 1 lb ground beef
  • 1 cup grated zucchini
  • 1 cup chopped spinach
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • Salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook the lasagna noodles until just tender. Drain them and lay them flat on a clean surface to cool slightly.
  • Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the grated zucchini and chopped spinach and cook for 3 minutes until the vegetables soften.
  • Remove the skillet from the heat. Stir in the ricotta cheese, oregano, and a pinch of salt and pepper until everything is evenly mixed.
  • Spread 1 cup of marinara sauce across the bottom of a 9x13 baking dish. Spoon the beef and vegetable mixture along each lasagna noodle, then roll them up and place them seam-side down in the dish.
  • Pour the remaining marinara sauce over the rolls and sprinkle the mozzarella and Parmesan cheese on top. Bake at 375°F for 20 minutes until the cheese is melted and bubbly.

Notes

Let the rolls rest for five minutes after baking so the filling sets and they hold their shape when served. If your kids prefer milder flavors, use a mild marinara and skip extra seasoning on the beef. Leftovers reheat well in the oven at 350°F for 10 minutes with a little extra sauce to keep them moist.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Skillet, 9x13 inch baking dish, Mixing bowl