Vegetarian Vegetable Lasagna Rolls
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
cup
zucchini, grated
-
1
cup
carrot, grated
-
½
cup
baby portabella mushrooms, minced
-
1
cup
frozen chopped spinach, thawed and squeezed dry
-
1¼
cup
small curd cottage cheese
-
½
teaspoon
garlic powder
-
½
teaspoon
dried basil
-
to taste
salt & pepper
The sauce and noodles
-
2
cups
marinara sauce
-
20
pieces
lasagna noodles
-
¾
cup
mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F.
- In a large sauté pan, heat olive oil and sauté the mushrooms for 2-3 minutes.
- Add the grated carrots and zucchini to the pan and sauté for another 2-3 minutes.
- Remove the pan from heat and let the vegetables rest for 5 minutes.
- Boil a large pot of water and cook the lasagna noodles until al dente, then place them on a sprayed baking sheet to cool.
- In a bowl, combine the sautéed vegetables, spinach, cottage cheese, garlic powder, dried basil, and season with salt and pepper.
- Spread 1 cup of marinara sauce on the bottom of a 13x9 inch pan.
- Assemble the lasagna rolls by placing a noodle on a flat surface, adding 1-2 tablespoons of the filling, and rolling it up.
- Place the rolls in the pan and top with the remaining marinara sauce and mozzarella cheese.
- Cover the pan with foil and bake for 40 minutes.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
20 rolls
Calories
129
Total fat
3g
Total carbohydrates
22g
Total protein
5g
Sodium
178mg
Cholesterol
0mg
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