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July 2018

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Vegetable Lasagna RollUps Recipe

Vegetable Lasagna RollUps recipe and other lasagna recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vegetable Lasagna RollUps recipe  PDF


MM: Vegetable Lasagna Roll Ups FILLING 1 c Part skim ricotta cheese
1/4 c Part skim mozzarella cheese
1/4 c Freshly grated Parmesan
cheese 8 oz Fresh spinach, washed and
coarsely chopped 1 cn (15 oz) white kidney beans
drained and rinsed 2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles

SAUCE 3 ts E tra light olive oil with
a dash of sesame oil 2 c Chopped onions
2 Cloves garlic, peeled,
chopped 2 c Finely diced eggplant
1 lg Red bell pepper, seeded
and finely diced 2 tb Low sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
with liquid 1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
cheese Combine in a large mi ing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside. Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them. Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet over medium high heat and fry the onions and the garlic for 5 minutes, stirring often. Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean. Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch. Spoon the cooked eggplant into the filling mi ture and stir well. Wipe the pan clean. Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mi ture. Wipe the pan clean. Add the tomato paste to the same pan and, over medium heat, cook until it turns brown about 5 minutes. It is very important it doesn't burn but just browns. Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth about 15 minutes. Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces. Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer. Stir in the lemon juice, salt, and black pepper and mi well. Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end. Repeat with the remaining noodles. Pour the sauce into a 9 13 baking pan. Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes.

Vegetable Lasagna RollUps recipe and other lasagna recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
133 people have voted
Last Reviewed on 2018-07-21



Saturday, Jul 21 2018 Download & Print Vegetable Lasagna RollUps recipe  PDF   Lasagna recipes RSS   Thumsb up

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