Vegetarian Lasagne Rolls Recipes

Steps:

• Combine ricotta, spinach (make sure all water has been squeezed out), egg.
• Spread each noodle with mixture. Roll up.
• Place in greased 13 X 9 inch pan. Cover with spaghetti sauce. Cover loosely with foil.
• Bake at 350 degrees for 20 minutes.
• Remove foil. Sprinkle with parmesan. Cook an additional 10 minutes.
• To make ahead assemble as directed and refrigerate before cooking. You will need to add additional cooking time, however.

Steps:

• For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
• For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
• For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
• To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
• To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

Steps:

• Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
• Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
• Add mozzarella, spinach, broccoli and mushrooms. Mix well.
• Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
• Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
• Add sauce to top of roll ups.
• Add grated cheese.
• Bake at 350 degrees uncovered for about 40 minutes.