Woot! I was able to serve another vegetarian meal and have a satisfied Husband! I came across this recipe a while back in none other than an issue of InStyle. It's been on my mind for a while, and since I've been on a cooking "kick" now was as good of time as any.
These little morsels are AH-mazing, AND not too unhealthy if you switch up the ingredients as I did.
Veggie Lasagna Rolls
Adapted from InStyle (Lea Michele and Mom Edith Sarfati's)
Ingredients:
2 Tbsp olive oil
1 large bunch broccoli, stems removed, finely chopped
1 cup chopped mushrooms
8oz baby carrots, chopped (about 1 cup chopped)
1 16oz box whole wheat lasagna noodles
16oz part skim ricotta cheese
1 clove garlic
1/2 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1 tsp freshly ground pepper
1 tsp salt
1/4 cup freshly grated Parmesan
2 cups shredded mozzarella cheese
24oz jar tomato sauce
Preheat oven to 350°F.
- In large skillet, heat olive oil and sauté chopped broccoli and carrots, mushrooms, and garlic until tender, about 7 minutes.
- Place in large bowl and refrigerate until cool.
- Cook noodles, drain, and lay flat until cool.
- Mix ricotta with onion powder, oregano, basil, and salt to taste.
- Add ricotta mixture, Parmesan, and 1 3/4 cups mozzarella to bowl of veggies; mix well with spoon.
- Using a spatula, spread ½ cup filling onto length of each lasagna noodle, leaving ½ inch at each end so roll-ups don't overflow; roll each one tightly.
- Spread half of tomato sauce on bottom of deep baking pan; place roll-ups seam side down, top with remaining sauce.
- Cook in oven for 45 minutes.
- Remove and top with remaining cheese; cook for 15 more minutes.
Serves 6-8.
Cheers!
