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Best Vegetable Lasagna Roll-Ups

 

Best Vegetable Lasagna Roll-Ups recipe
31

Yield

8

servings

Prep

10

min

Cook

1

hrs

Ready

2

hrs

 

Ingredients

Filling
1 cup ricotta cheese
¼ cup mozzarella cheese
*
¼ cup Parmesan cheese
8 ounces spinach
chopped
19 ounces white kidney beans, canned
2 tablespoons oregano
chopped
*
2 tablespoons basil
8 ounces lasagna noodles
Sauce
3 teaspoons olive oil
2 cups onions
chopped
2 cloves garlic
peeled and minced
2 cups eggplant
diced
*
¼ teaspoon red pepper flakes
*
1 cup red wine
*
1 can tomatoes
*
2 tablespoons Parmesan cheese

Directions

Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them.

Preheat the oven to 350℉ (180℃) F.

Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often.

Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch.

Spoon the cooked eggplant into the filling mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it turns brown--about 5 minutes. It is very important it doesn't burn but just browns.

Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth--about 15 minutes.

Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer.

Stir in the lemon juice, salt, and black pepper and mix well. Lay a lasagna noodle flat on a cutting board.

Form ½ cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end. Repeat with the remaining noodles. Pour the sauce into a baking pan.

Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes.

Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 19625% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 94mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 8%
Calcium 16% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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