Ingredients for Vegetable Lasagna Roll Ups
- 9 lasagna noodles
- 10 oz frozen chopped spinach
- 10 oz frozen chopped broccoli
- 8 oz sliced mushrooms
- 3 large egg yolks
- 15 oz part-skim ricotta cheese
- 3 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
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How to Make Vegetable Lasagna Roll Ups
- Preheat oven to 350°F (175°C).
- Cook 9 lasagna noodles according to package directions. Drain and lay flat on a clean surface to cool.
- Thaw 10 oz frozen chopped spinach and 10 oz frozen chopped broccoli. Squeeze out excess water thoroughly using a clean kitchen towel or cheesecloth.
- Drain 8 oz of sliced mushrooms.
- In a large bowl, combine 15 oz ricotta cheese, 3 large egg yolks, 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, and 1 tablespoon chopped fresh parsley. Mix well with a spoon.
- Stir in the thawed and squeezed spinach, broccoli, and drained mushrooms. Gently fold in 2 cups shredded mozzarella cheese.
- Spread a thin layer of your favorite marinara sauce (about 1 cup) on the bottom of a 9x13 inch baking dish.
- Spread a generous layer of the ricotta mixture onto the length of each lasagna noodle. Roll up tightly and place seam-down in the prepared baking dish.
- Arrange the roll-ups snugly in the dish.
- Pour remaining marinara sauce (about 1 cup) over the roll-ups.
- Sprinkle with 1 cup of grated mozzarella cheese.
- Bake uncovered for 40-45 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
47g
Fat
73g
Carbs
27g
