The Ultimate Vegetarian Comfort Food
Craving the ultimate comfort food but want something a little more elegant than a classic layered lasagna? Meet your new favorite weeknight indulgence: Creamy Gorgonzola and Walnut Lasagna Rolls! Each tender noodle is slathered with a decadent blend of cream cheese, Italian cheeses, and tangy Gorgonzola, with the delightful crunch of toasted walnuts in every bite. Bathed in a savory tomato-basil sauce and served over a bed of fresh spinach, this dish is a showstopper that’s surprisingly easy to assemble. Get ready to roll up some serious flavor!
Ingredients
• PREP: 40 minutes BAKE: 40 minutes OVEN: 375°F / 190°C MAKES: 8 servings
• 8 dried lasagna noodles
• 12 ounces / 340 g cream cheese, softened
• 2 cups / 8 ounces / 226 g shredded Italian cheese blend
• 1 cup / 4 ounces / 113 g crumbled Gorgonzola or other blue cheese
• 1 cup / 115 g chopped walnuts, toasted
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• 1 26-ounce / 737 g jar tomato-basil pasta sauce
• 6 cups / 180 g fresh spinach leaves
• Shredded fresh basil, for garnish (optional)
• Freshly ground black pepper, for garnish (optional)
Instructions
1. Preheat your oven to 375°F / 190°C. Cook the lasagna noodles according to package directions until al dente. Drain them well, rinse with cold water to stop the cooking process, and drain again. Carefully lay the cooked noodles in a single layer on a sheet of foil to prevent them from sticking together.
2. While the noodles cook, prepare the filling. In a large bowl, combine the softened cream cheese, shredded Italian cheese blend, crumbled Gorgonzola, 3/4 cup of the toasted walnuts, and the fresh or dried basil. Mix until everything is well combined into a rich, creamy filling.
3. It’s time to assemble! Spread the cheese mixture evenly over each of the cooked lasagna noodles. Starting from a short end, carefully roll up each noodle into a neat spiral.
4. Place the lasagna rolls seam-side down in an ungreased 2-quart rectangular baking dish. Pour the tomato-basil pasta sauce evenly over the top of the rolls. Cover the dish with foil and bake for about 40 minutes, or until the sauce is bubbly and the rolls are heated through.
5. Remove from the oven and sprinkle the rolls with the remaining 1/4 cup of toasted walnuts. If desired, garnish with a sprinkle of shredded fresh basil and a crack of freshly ground black pepper. To serve, place a bed of fresh spinach on each plate, top with the lasagna rolls, and spoon some of the extra sauce from the dish over the top.
Nutritional Information
• PER SERVING: 513 calories, 37 g total fat (17 g saturated fat), 77 mg cholesterol, 813 mg sodium, 28 g carbohydrates, 4 g fiber, 21 g protein.
Pro Tips
• For perfectly rollable noodles, cook them just until al dente. Overcooked noodles can tear easily during assembly. Rinsing them in cold water immediately after draining stops the cooking and makes them easier to handle.
• Don’t skip toasting the walnuts! It deeply enhances their nutty flavor and adds a superior crunch. Simply spread them on a baking sheet and bake at 350°F / 175°C for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.
• Not a fan of blue cheese? Swap the Gorgonzola for an equal amount of crumbled feta for a briny kick, or soft goat cheese for a creamy tang.
• This dish is perfect for making ahead. Assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to eat, just add about 10-15 minutes to the baking time.
FAQ
Q: Can I make these lasagna rolls without blue cheese
A: Absolutely! If Gorgonzola isn’t to your taste, you can easily substitute it. For a similar tangy flavor, try using an equal amount of crumbled feta or soft goat cheese as suggested in the Pro Tips. For a milder, creamier filling, you could also use a smoked provolone or simply add more of the Italian cheese blend.
Q: How can I add more protein to this vegetarian lasagna
A: This dish already contains a good amount of protein from the cheese and walnuts. To boost it further, you could add one cup of cooked brown or green lentils to your tomato-basil sauce for a hearty, meaty texture. Using protein-enriched or whole wheat lasagna noodles is another great option.
Q: Are these vegetarian lasagna rolls good for meal prep
A: Yes, they are perfect for making ahead! You can assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking (just add 10-15 minutes to the bake time). For longer storage, you can freeze the unbaked, assembled rolls for up to 3 months. Bake directly from frozen, adding 20-30 minutes to the covered baking time.
Q: Is there a nut-free alternative for the walnuts
A: Certainly. To achieve a similar delightful crunch without nuts, you can substitute the walnuts with toasted breadcrumbs (panko works well), roasted sunflower seeds, or even roasted chickpeas. Mix them into the filling and sprinkle on top just as you would with the walnuts.
