Sunday, February 18, 2007

Vegetable Lasagna Roll-Ups

My mom ate this at a PEO luncheon she went to a few months ago, and was so impressed that she acquired the recipe and sent it to me. I did my best to lighten it (low- or no-fat cheeses, 1% milk, etc), and was very satisfied with the results. I also added some shredded carrot to the vegetable mixture. It was easy to make and was very, very yummy! I really liked it a lot - I especially like the addition of the red onion, because it's an unexpected and appreciated flavor in the filling. We were kind of put off by the messiness. I would still make this again though, especially for company, because it is very tasty.

Vegetable Lasagna Roll-Ups
From my mom's friend

8 uncooked lasagna noodles
2 tbsp. butter
1 tsp. minced fresh garlic
1 c (1med.) sliced zucchini
1 c. (l med.) yellow, red or green pepper, cut into 1" pieces
1/2 c. coarsely chopped red onion
1/2 tsp. salt
l/4 tsp. pepper
2 tbsp. torn fresh basil
1 tsp. chopped fresh oregano
1 egg slightly beaten
l c. shredded Mozzarella cheese
l/2 c. freshly grated Parmesan cheese
15 oz. carton ricotta cheese
2 c. 2 med. ripe tomatoes cut into 1/2" pieces

Herb Sauce
2 tbsp butter
2 tbsp. all purpose flour
l/4 tsp. salt
l/4 tsp pepper
1 c. milk
1 c. shredded Mozzarella cheese
l/4 c. chopped fresh parsley
1 tbsp. torn fresh basil
2 tbsp. freshly grated Parmesan cheese

Heat oven to 350 degrees. Cook lasagna noodles according to package directions; rinse. In 10" skillet melt 2 tbsp. butter until sizzling; stir in garlic. Add remaining lasagna ingredients except egg, 1 cup Mozzarella cheese, l/2 cup Parmesan cheese, ricotta cheese, tomatoes and lasagna noodles. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (5-6 mins). Meanwhile, in a large bowl, stir together egg and cheeses. Stir in tomatoes and cooked vegetables. Place about 1/2 cup filling on one end of each lasagna noodle. Roll up lasagna noodle,jelly roll fashion. (Some filling will spill out each end.) Place seam side down in 12 x 8 baking pan. Fill in around roll-ups with excess filling. Set aside. In 2 qt. saucepan, melt 2 tbsp. butter over med. heat; stir in flour, l/4 tsp. salt and l/4 tsp. pepper. Cook, stirring occasionally, until smooth and bubbly (30 sec). Add milk; continue cooking until sauce begins to thicken (l to 2 mins) Stir in 1 cup Mozzarella cheese, 1 tbsp. parsley and l tbsp. basil. Continue cooking, stirring occasionally, until cheese is melted (2 to 4 min.) Pour over lasagna roll ups; sprinkle with 2 tbsp. Parmesan cheese. Bake for 25 to 30 min. or until heated through.

Yield: 4 servings

Our lasagna:

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