Veggie Lasagna Rollups
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Lasagna Noodles2 tbsps
Olive Oil4 cloves
Garlic (minced)1 medium
Onion (diced)1 cup
White Wine1
Salt1 cup
Tomato Paste1 cup
Parsley (chopped fresh)910 g
Ricotta2 large
EggDirections:
1
Special equipment: six 8-by-4-inch aluminum foil loaf pans For the noodles: Cook the noodles according to the package instructions
2
Spray a baking sheet with cooking spray
3
Drain the noodles and transfer them to the prepared sheet
4
For the sauce: Heat the olive oil in a large skillet over medium heat
5
Add the garlic and onions and cook for a minute
6
Add the red peppers and saute for another minute or so
7
Add the mushrooms, yellow squash and zucchini and cook for a few minutes
8
Pour in the wine, add the red pepper flakes and some salt and pepper and stir
9
Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste
10
Stir to combine, bring to a simmer and let simmer for 20 minutes or so
11
Stir in the parsley
12
For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper
13
To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan
14
Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly
15
Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce
16
Top with more sauce and sprinkle with shredded mozzarella and Parmesan
17
Repeat with the remaining ingredients
18
Cook immediately, or cover with foil and freeze
19
To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes
20
To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes
21
Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes