June 28, 2017

Lasagna Roll-ups

Lasagna Roll-ups

Faith Pineo Photo | Lasagna Roll-ups

Wanting a simpler, lighter version of a traditional lasagna without losing flavor, I created this speedy recipe. Use whatever veggies you have on hand. Zucchini and summer squash make a great addition. A few chopped dried tomatoes add a nice flair, too.

Serve with a green salad and some good bread.

Lasagna Roll-ups

Boil water for 12 lasagna noodles. Once you’ve added the noodles, start cooking this:

In a large skillet, saute in olive oil 1 chopped onion, 1 chopped green pepper, 6 -7 chopped mushrooms and 1 garlic clove, chopped. Once they’re softened crumble in 1 package of meatless ground soy.*  Add 12-16 oz of cottage cheese, 1/4 cup grated parmesan, about 1/3 cup spaghetti sauce from a 24 oz. jar and your seasonings to taste: basil and oregano (fresh or dried), pepper and  5-6 fennel seeds (optional).

To assemble:

Lay 6 of the boiled noodles flat on a baking sheet. Spoon half of the mixture onto noodles, divide evenly over each noodle and then roll them up one at a time. Place each roll-up in a 9″ x 13″ baking dish. Repeat with remaining 6 noodles and filling. Pour the rest of the spaghetti sauce over the top of the roll-ups, making sure the noodles are covered. Sprinkle with another 1/4 cup of grated parmesan.

Cover dish lightly with foil and bake in a 375 degree over for 35-40 minutes, uncovering during last 10 minutes of baking.

Allow to stand 5 minutes before serving.

* This dish uses ground soy crumbles, making it perfect for a Meatless Monday meal. Feel free to use a pound of ground beef. And for a bit of kick, add in 2 crumbled hot sausage links while you’re cooking the veggies.

– Faith Pineo