Decadent Veggie Lasagna Rolls |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My mom used to make this veggie lasagna once in a while when I was a kid. I've copied it a few times, but wanted to do something special with it to make it my own and fun for small dinner parties. For me the keys are using fresh spinach and ricotta and making my own marinara on the side out of left over tomatoes & other veggies. There's not much better than that. Ingredients:
1 tablespoon butter |
3 teaspoons flour |
1 cup milk |
1/8 teaspoon nutmeg |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups ricotta cheese, fresh and drained |
1/2 cup mozzarella cheese, fresh and cubed |
1/2 cup parmiggiano-reggiano cheese, fresh grated |
1/2 cup white onion, thinly sliced |
1/2 cup zucchini, grated |
1/2 cup carrot, grated |
2 cups fresh spinach, washed and stemmed |
1/2 cup mushroom, thinly sliced |
2 tablespoons basil, fresh chopped |
2 tablespoons parsley, fresh chopped |
1 egg, lightly beaten |
2 teaspoons salt |
1 teaspoon pepper |
12 lasagna noodles, cooked and ready in warm water with a drop of olive oil |
1/4 cup breadcrumbs, the kind already seasoned |
1 tablespoon olive oil |
2 garlic cloves, minced |
Directions:
1. To make the sauce:
2. Melt butter in a sauce pan over medium-low heat Add Flour and whisk for 2-3 minutes. Add milk, whisking vigorously. Increase heat to medium high and continue to whisk until the sauce comes up to a rapid simmer. It should be thick and smooth at this point.
3. Add salt, pepper, and nutmeg and whisk sauce.
4. Remove from heat.
5. To make the filling:
6. Heat a saute pan with 1TBS Olive Oil to medium. Add fresh spinach, onion, and garlic. Season with some salt and pepper. Saute until the spinach is wilted and onion is translucent. Be careful not to burn the garlic.
7. Add spinach mixture, carrot, zucchini, mushrooms, basil, parsley, egg, ricotta, 1/4 cup mozzarella, salt, and pepper to a large bowl. Mix well. Taste for seasoning to ensure it fits your mood.
8. To assemble:.
9. Coat a 13x9 inch casserole dish with non-stick spray. Pour in Bechemel Sauce.
10. Take 1 lasagna noodle and place on your work surface. Spread a few spoons of the vegetable mixture on the noodle. Roll the noodle.
11. Place the Roll into the casserole dish, seam side down in the sauce.
12. Repeat this process for remaining noodles.
13. Sprinkle the top of the lasagna rolls with the Parmiggiano Cheese, bread crumbs, and remaining Mozzarrella.
14. Serve with your favorite marinara sauce or as is. I like to garnish with some fresh chopped parsley and basil.
15. Cover with foil and bake in a 400 degree oven for about 20 minutes. Take off the foil and bake for another 10-15 minutes, or until cheeses become golden brown.
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