Lasagna was always one of my favorite dinners growing up. What's more comforting than pasta, sauce and lots of cheese!? This is a more grown-up version I guess. No meat (obviously) and lots of veggies wrapped up in individual noodles. I served it with my Pesto & Roasted Garlic Bread.
Lasagna Roll Ups
1 box lasagna noodles (you'll need 14-16 noodles, but I always have lots that break)
1 tbsp grape seed or olive oil
1 red bell pepper, diced
1 small zucchini, diced
1/2 large onion, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
Salt and pepper to taste
10 oz frozen spinach, thawed and squeezed of excess water
15 oz part skim ricotta cheese
8 oz (2 cups) shredded part skim mozzarella, divided
2 oz (1/2 cup) grated fresh Parmesan, divided
24 oz pasta sauce (I like Classico Tomato and Basil)
1. Preheat oven to 350. Coat the bottom of a large baking dish with pasta sauce; just enough to cover the bottom. Set aside. Heat oil over medium-high heat in large skillet and add peppers, zucchini, onions, garlic, Italian seasoning, salt and pepper. Sauté until veggies are softened. While veggies sauté, cook lasagna noodles according to package. Drain, rinse and set aside.
2. Add spinach to veggies breaking it up with your fingers as you add it in. Cook for 5 minutes and remove from heat. Add in ricotta, 1 cup mozzarella and 1/4 cup Parmesan. Mix well.
3. Lay lasagna noodles flat and fill with approximately 1/4 cup of veggie/cheese mixture. Smooth mixture out with the back of a spoon. Roll filled noodles up and place in prepared baking dish seam side down. Repeat with remaining noodles and filling.
4. Top the rolled lasagna noodles with the remaining sauce and cheese. Cover with foil and bake for 25-30 minutes. Remove foil and broil for 5 minutes or until cheese is brown and bubbly. Let cool for 5-10 minutes and enjoy!