April 28, 2009

Vegetable Lasagne Roll-Ups

Vegetable Lasagne Roll-Ups
recipe of Sue Doeden

This recipe sprung in my face while i was researching a vegetable lasagne version for a user at the german bulletin board. I printed it, made it and loved it.... i also posted this recipe at the TOH bulletin board and got some attention on there aswell...
If you look for a different way to serve old fashioned lasagna try this. It makes a very pretty presentation on your plate and tastes sooo well. If you like a healthier version use whole wheat pasta or make your own. This is real comfort food... Alissa

Vegetable Lasagna Roll-Ups
8 lasagna noodles
1 tablespoon olive oil
1/2 of a medium onion, chopped
4 garlic cloves, minced
3/4 cup grated carrots (about 3 medium)
1/2 cup finely chopped red bell pepper
1 (5- or 6-ounce) bag baby spinach
1/3 cup pine nuts, toasted
2 (15-ounce) containers ricotta cheese, divided
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 (26-ounce) jar meatless pasta sauce
1/2 cup grated mozzarella cheese
3/4 cup half-and-half or whipping cream
2 tablespoons Marsala wine

Preheat oven to 400 degrees. Coat the inside of a 9- x 13-inch glass baking dish with olive oil.

Cook lasagna noodles according to package directions, removing noodles from the water when they are still a bit underdone. Lay the noodles flat on a clean, dry kitchen towel.

Heat olive oil in a large skillet. Add onions and sauté until softened. Add garlic, carrots and red pepper to skillet and sauté until peppers and carrots are just beginning to soften. Add spinach leaves. Continue to cook and stir until spinach is wilted. Remove skillet from heat. Add pine nuts, ricotta cheese, Parmesan cheese, nutmeg, salt and pepper. Mix well.

Spread 1/8 of ricotta-vegetable mixture on each of the cooked lasagna noodles. Roll them up. Spread 1 cup of pasta sauce in the bottom of the baking dish. Place the 8 roll-ups on the sauce, seam side down.

In a bowl, prepare Creamy Marsala Ricotta sauce by mixing remaining 15-ounce carton of ricotta cheese with whipping cream and Marsala. Season with salt and pepper. Pour Creamy Marsala Ricotta Sauce over Lasagna Roll-Ups in baking dish. Spoon remaining pasta sauce over all. Sprinkle with mozzarella cheese. At this point, the dish of lasagna roll-ups can be covered and refrigerated for up to 24 hours. Allow dish to sit out at room temperature for about an hour before baking. Allow for a longer baking time, from 30 to 45 minutes. If you are making and baking the roll-ups, place the dish, uncovered, in preheated 400-degree oven for 20 minutes, until heated through and bubbly.

Makes 8 servings, 1 roll-up per serving.

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