2 sm broccoli stalks and florets cooked and chopped
1 c sliced mushrooms
2 scallions finely chopped
1/4 c finely chopped fresh basil
1 1/2 t dried oregano
1/4 c chopped fresh parsley
fresh ground pepper
SAUCE
4 lg ripe tomatoes, peeled and chopped
2 T chopped fresh basil
1t dried oregano
1 garlic clove, finely chopped
1 bay leaf
1/2 t salt
black pepper
Instructions
To make sauce, combine tomatoes, basil, oregano, garlic and bay leaf in a med size saucepan. Brint to a boil, reduce heat and simmer for 15 mins, stirring occasionally. Season with salt and pepper. Set sauce aside.
Preheat the oven to 350 degrees. Bring a large pot of water to a boil and add lasagna. Cook for 12 to 15 mins or until the lasagna is tender. Drain, and then lay the pieces out on a towel to dry.
For filling. Combine the cheeses, vegetables, herbs and pepper in a bowl. Spoon about 1/3 c of the mixture onto each lasagna strip, spread it over the noodles and roll them up. Spread some of the sauce on the bottom of oven proof baking dish and place , seam side down in the dish. Pour the remaining sauce over the rolls and cover with aluminum foil. Bake for 20 mins, remove the foil and bake 15 to 20 mins more, or until the rolls are heated all the way through.
Can add meat to filling if desired.
Originally Submitted
4/1/2010
0 Out of 5 from
0 reviews
You can add this Vegetable Lasagna Roll Ups recipe to your own private DesktopCookbook.
