Prep 20 mins
Cook 40 mins
If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.
- 1 (16 ounce) box lasagna noodles
- 10 ounces frozen chopped spinach
- 10 ounces frozen chopped broccoli
- 8 ounces mushroom stems and pieces
- 3 egg yolks
- 32 ounces part-skim ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 (14 1/2 ounce) cans tomato sauce
- 1 dash nutmeg
- 1 dash parsley flakes
- 1⁄4 cup parmesan cheese
- Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
- Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
- Add mozzarella, spinach, broccoli and mushrooms. Mix well.
- Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
- Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
- Add sauce to top of roll ups.
- Add grated cheese.
- Bake at 350 degrees uncovered for about 40 minutes.
I made it with Divella egg lasagne founded in the UK and I've tried the best lasagna ever!
Made this exactly as written except I used fresh veggies all around. The rolls up were a great idea and much easier than cannelloni. I thought the flavor was great but it was overall a little ricotta heavy and a little lacking in sauce. Just my personal preference. Very well seasoned!
This turned out really yummy!! I think next time I will sub the broccoli with zucchini and I did use 14 oz of tomato sauce and 14 oz of spaghetti sauce instead of all tomato sauce. I also used cottage cheese instead or ricotta, as cottage cheese is way cheaper! Still turned out pretty taste! This makes a lot of food too, Always a plus.