Vegetable Lasagna Curls
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
|
*
|
| 1 | pound |
cottage cheese
|
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
mushrooms
chopped |
*
|
| 2 | each |
scallions, spring or green onions
diced |
|
| 2 | tablespoons |
basil
chopped |
|
| 1 | teaspoon |
oregano
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | cups |
marinara sauce
|
|
| 2 | tablespoons |
nutritional yeast flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
|
*
|
| 453.6 | g |
cottage cheese
|
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
mushrooms
chopped |
*
|
| 2 | each |
scallions, spring or green onions
diced |
|
| 3E+1 | ml |
basil
chopped |
|
| 5 | ml |
oregano
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 473 | ml |
marinara sauce
|
|
| 3E+1 | ml |
nutritional yeast flakes
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Cook lasagna noodles in a large saucepan until tender but firm, 8 to 10 minutes.
Drain, rinse and keep in cold water until ready to use.
Mix remaining ingredients in a medium size bowl.
Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.
Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.
Cover with marinara sauce and bake 20 minutes, covered.
Remove cover, and bake 20 minutes more.
Sprinkle with nutritional yeast flakes.
