Garden Vegetable Lasagna Roll Ups
Ingredients
The pasta
The filling
-
1
Tbsp
cooking oil
-
2
cloves
garlic
-
1
medium
yellow onion
-
8
oz
button mushrooms
-
1
medium
zucchini
-
2
medium
carrots
-
1
tsp
dried oregano
-
to taste
salt and pepper
-
15
oz
ricotta cheese
-
1
cup
shredded mozzarella
-
¼
cup
grated Parmesan
The sauce
Instructions
- Boil lasagna noodles until tender and drain.
- Sauté minced garlic and diced onion in cooking oil until onions are transparent.
- Add sliced mushrooms and continue to sauté.
- Grate zucchini and carrots, then add to the skillet with oregano, salt, and pepper. Sauté until moisture evaporates.
- In a bowl, combine ricotta, mozzarella, Parmesan, and salt. Stir in the sautéed vegetables.
- Spread ⅓ cup of the mixture on each noodle and roll them up.
- Preheat oven to 350°F and coat a casserole dish with non-stick spray.
- Spread some pasta sauce in the bottom of the dish, arrange roll-ups, and pour remaining sauce on top.
- Bake for 40 minutes until heated through.
Nutrition Facts (estimated)
Servings
6
Calories
462
Total fat
12.02g
Total carbohydrates
69.32g
Total protein
18.48g
Sodium
297.2mg
Cholesterol
0mg
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