Broccoli Lasagna Rolls

VeganVegetarian
Cuisine: Italian

Creamy broccoli and flavorful herbs are rolled into lasagna noodles, topped with a rich tomato sauce—perfect for a comforting, vegetarian Italian-inspired meal.

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Ingredients

  • 1 tsp. olive oil ⓘ
  • 1/4 cup chopped green pepper
  • 1 tsp. finely chopped fresh parsley
  • 1/2 tsp. marjoram leaves ⓘ
  • 1/2 tsp. thyme leaves ⓘ
  • 1 tsp. oregano leaves ⓘ
  • 1 tsp. basil leaves ⓘ
  • 1 bay leaf ⓘ
  • 2 (8 oz.) cans unsalted tomato sauce ⓘ
  • 1/4 cup water ⓘ
  • 6 spinach or plain lasagna noodles ⓘ

Instructions

  1. Heat olive oil in a medium-sized pan.
  2. Add green peppers, parsley, spices, and bay leaf.
  3. Saute over very low heat, being careful not to burn spices.
  4. Add tomato sauce and water. Simmer for 2 to 3 hours.
  5. Remove bay leaf.
  6. About half an hour before the sauce is finished, cook lasagna noodles according to package directions in unsalted water.
  7. Set aside the cooked noodles.

Nutrition & Diet Analysis (per serving)

475 kcal 24% DV
Protein Fat Carbs

Macronutrients

Protein 14.7g 29% DV
Total Fat 30.2g 39% DV
Carbs 55.8g 20% DV
Fiber 30.1g 100% DV
Sugar 2.6g 5% DV

Electrolytes

Sodium 117.5mg 5% DV
Potassium 2366.5mg 50% DV

Vitamins & Minerals

Vitamin A 234mcg 26% DV
Vitamin C 115.8mg 100% DV
Calcium 806mg 62% DV
Iron 39.1mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

oregano water basil thyme olive oil parsley bay leaf green pepper tomato sauce

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