Veggie lasagna rolls recipe
Recipe by Danielle Joy
32 oz whole milk Ricotta
1/4 cup chopped parsley
1 egg
1/4 cup shredded mozzerella/whole mozzerella shredded
2 cups cooked vegatables: yellow squash, eggplant, zucchni, bite size peices
1 salt and pepper to taste
2 Tbsp olive oil (for the sauce:)
1 small yellow onion, finely chopped
3 garlic clove, minced
1 can of crushed tomatoes
1 salt and pepper to taste
1 lb lasagna noodles
Prep. Time → 20 min
1. 1. * For Lasagna Noodles, boil under tender, in salt water, rise under cold water to stop cooking in colander. and toss with oil, so they don't stick.*
2. 2. Preheat Oven 400*. In a skillet with olive oil, add onion and garlic.
3. 3. In the bowl for the filling, add Ricotta. Then add veggies. Add Parsley and Egg. Salt and Pepper, and mozzarella. Stir together.
4. 4. When onions cook down, add crushed tomatoes. Stir. Simmer medium low heat for 15 mins. Season with salt and pepper.
5. 5. Take some sauce, and put inside Lasagna dish.
6. 6. Take Lasagna noodles, and take some filling and put a big dallop in it, and roll like a egg roll, and put in dish.
7. 7. Add some sauce on top of rolls. Put evenly on top.
8. 8. Take mozzeralla and put on top. Put in oven 400* for 20 mins, till golden brown on top.
9. 9. Let cool for 10 mins when done.
main courses, dinner, kitchen, pasta, veggie, lasanga April 13, 2017 14:58
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