This post may contain affiliate links, please see our privacy
policy for details
Today, we’re exploring vegetarian cuisine with a tasty twist on a classic favorite: Gluten-Free Skillet Cheese Lasagna Roll-Ups! Say goodbye to heavy, traditional lasagna and enjoy a lighter, more flavorful version made with fresh, wholesome ingredients. Check out our easy tips to whip up this mouthwatering Italian dish!
Light and Flavorful Gluten-Free Lasagna Roll-Ups
Lasagna noodles rolled up with cheese and spinach, then baked in a sauce made with fresh tomatoes, bell peppers, zucchini, and garlic. This easy gluten-free weeknight meal is packed with fresh veggies and bursting with flavor.
Think classic lasagna, but with a lighter twist. These cheese lasagna roll-ups offer a delicious family dinner option without compromising on taste. This gluten-free, vegetarian pasta dish is both fresh and satisfying.
Essential Ingredients for Gluten-Free Lasagna Roll-Ups
You’ll need gluten-free lasagna noodles, spinach, fresh tomatoes, bell peppers, zucchini, garlic, cheese, broth, herbs and spices, and a splash of olive oil. These easy-to-find ingredients are perfect for utilizing fresh vegetables and creating a delicious, wholesome meal.
The Heart of Italian Cooking: Fresh Vegetable Sauce for Lasagna
Every Italian dish is all about the sauce, and this lasagna recipe is no exception.
The Fresh Vegetable Sauce
Begin by preparing the sauce. Chop fresh tomatoes and bell peppers, and grate the zucchini. Sauté the vegetables in olive oil with garlic, herbs, and spices, then add the tomatoes and broth for a rich, flavorful base.
Preparing the Perfect Cheese Filling and Al Dente Noodles
Cook the noodles until al dente. While the gluten-free noodles are cooking, prepare the cheese filling by mixing ricotta with a good melting cheese of your choice.
Incorporate chopped fresh spinach, a hint of fresh garlic, nutmeg, and fresh basil into the cheese mixture. This savory cheese filling is ideal for creating delicious lasagna roll-ups.
Assembling the Lasagna Roll-Ups
Spoon the cheese mixture along the length of each noodle. Roll them into a coil and place each seam-side down in the sauce. The noodles roll up effortlessly and hold their shape well. Spoon additional sauce over the top and sprinkle with extra cheese for a delicious finish.
Quick and Delicious Gluten-Free Skillet Lasagna
That’s it! This simple gluten-free skillet lasagna recipe is wholesome and fresh tasting. The lasagna rolls are packed with a tasty cheese and spinach filling, while the fresh veggie sauce is light, nutritious, and comes together in minutes.
What I love about this lasagna-inspired recipe is that it doesn’t require canned tomatoes. The sauce remains chunky and fresh-tasting.
Herbs like oregano, basil, and bay leaf, along with a pinch of red pepper flakes for a touch of spice, make the dish exceptionally delicious.
Effortless Cheese Lasagna Rolls: A One-Skillet Wonder
These cheese lasagna rolls might seem complex, but they’re incredibly easy to assemble. The best part? No need to layer noodles, cheese, and sauce separately—the entire dish is made in one skillet, sauce and all!
This lighter version of gluten-free lasagna is perfect for a summer dinner and a fantastic way to use fresh tomatoes and zucchini.
Adding Meat to Your Lasagna Rolls: Easy Adaptation
No problem! Simply sauté one pound of ground beef, chicken, or Italian sausage with the veggies and spices before adding the tomatoes. Once the meat is cooked and mixed with the vegetables, follow the same directions for assembling the cheese lasagna roll-ups.
Heat the olive oil in a large, oven-safe skillet. Add garlic and bell pepper. Cook until the pepper starts to soften, about 5 minutes. Add zucchini, oregano, bay leaf, red pepper flakes and season with salt. Cook for 3 minutes, stirring frequently
2.
Add tomatoes and 1 cup of broth. Cover and cook over medium heat for 10 minutes
3.
Whisk the remaining 1/2 cup of broth with tapioca flour and add to the sauce. Cook until the sauce starts to boil. Remove from the heat
4.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse with cold water.
5.
In a medium bowl, combine the ricotta, 1 1/2 cups of cheese, spinach, basil, garlic, nutmeg and season with salt.
6.
To assemble, spoon about 3 tablespoons of the cheese mixture down the length of the noodle. Roll into a coil and place each seam-side down in the skillet. Repeat with remaining noodles. Spoon some sauce over each roll and top with a slice of cheese or sprinkle with shredded cheese
7.
Bake for 15 - 20 minutes until the cheese has melted and is golden on top. Cool for 10 minutes before serving. Top with fresh basil if desired
Leave a Comment
Kathryn
Amazing and super easy to make. This is my go to lasagna from now on, ty
Leave a Reply