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Vegetable Lasagna Rolls
Ingredients
1 lb. lasagna noodles
8 oz. button mushrooms
1 bag of Cascadia Farms Organic frozen broccoli
15 oz. container ricotta cheese
2 cups shredded mozzarella
¼ cup grated Parmesan
2 tablespoons fresh basil, finely chopped
1 egg
1 jar of Muir Glen Organic Marinara Sauce
Salt and Pepper to taste
Directions:
Boil a large pot of water. Once the water is boiling, add the lasagna noodles and boil just until tender. Drain the pasta in a colander and set aside.
While the lasagna noodles are boiling, prepare the vegetable mix. Finely chop the mushrooms and broccoli. Cook for 1 minute in the microwave and drain to remove as much liquid as possible.
Next, prepare the cheese mix. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, and salt and pepper. Stir until they are evenly combined. Add the vegetables and fresh basil and stir to combine again. Taste and adjust the salt or pepper if needed.
Carefully lay out a few lasagna noodles at a time on a flat surface. Add approximately ⅓ cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end. Once covered in the filling, roll the noodles up. You should get approximately finished 12 roll ups (you may have extra noodles).
To bake the roll ups, preheat the oven to 350 degrees. Coat a 9×9 casserole dish with non-stick spray. Spread about ¼ of the pasta sauce in the bottom of the casserole dish, then arrange the roll ups on top. Pour the remaining sauce over top and sprinkle the remaining cup of mozzarella over the top. Bake for 20-30 minutes, or until the cheese starts to brown on top. Enjoy!
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