Vegetable Lasagna Roll-Ups
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.
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INGREDIENTS
Nutrition- 1(16 ounce) box lasagna noodles
- 10ounces frozen chopped spinach
- 10ounces frozen chopped broccoli
- 8ounces mushroom stems and pieces
- 3egg yolks
- 32ounces part-skim ricotta cheese
- 2
- 2(14 1/2 ounce) cans tomato sauce
- 1dash nutmeg
- 1dash parsley flakes
- 1⁄4cup parmesan cheese
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DIRECTIONS
- 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.
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