Total Time
1hr
Prep 30 mins
Cook 30 mins

I like these better than lasagna.

Ingredients Nutrition

Directions

  1. Cook lasagna until al dente.
  2. Drain off most of the water and add ice-cubes to stop the cooking process.
  3. In a large saucepan over medium heat, heat oil and cook mushrooms, garlic, carrots, and onions stirring for 10 minutes.
  4. Chop spinach and add to pan; cook until wilted.
  5. Crumble bread and stir into vegetable mixture until well combined.
  6. Stir in spices.
  7. Spread a thin layer of sauce in a 13x9-inch baking dish.
  8. Drain lasagna.
  9. Spread each piece evenly with 1/4 cup of mixture.
  10. Top with a strip of cheese.
  11. Roll up and place rolls seam side down over sauce.
  12. Spoon more sauce over rolls.
  13. Cover and bake at 350°F until bubbly.
Most Helpful

4 5

These are very good. I had never tried this with the carrots and mushrooms. I have always used cheese and spinach. Mmmmm Mmmm.

4 5

This was a nice twist on ordinary lasagne recipes, although I did make a couple changes. Nothing big, but I added a little bit of tomato sauce to the veggie mixture, just to keep the inside of the rolls moist. I also grated a bit of cheese to sprinkle on top of the whole dish, before throwing it in the over. I particularly liked the carrots in this recipe, they added a nice crunch to the rolls.

4 5

I liked the preparation- each roll-up makes a nice serving that's easy to get out of the pan- cutting and scooping lasagna can be messy! Easy to customize as to favorite fillings/flavor. Thanks!