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Veggie Lasagna Roulades Recipe

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This recipe for Veggie Lasagna Roulades, by , is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Stone


1 pound lasagna noodles/16 noodles
1 cup fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley
1 egg
cooking spray
1 cup mushrooms, finely diced
1 medium zucchini, finely diced
2 tomatoes, seeded and finely diced
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
1 16 oz. jar marinara pasta sauce

Hear oven to 350 F. Cook lasagna noodles according to package directions, omitting salt. Drain. Lay out noodles on wax paper. In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside. Coat a large nonstick skillet with cooking spray. Saute mushrooms, zucchini, tomato and garlic over high heat for 5-7 minutes. Remove from heat and let cool. Fold vegetables into cheese mixture. Add salt and pepper. Heap 2 Tbsp cheese mixture at the end of each noodle. Starting at the cheese mixture end, roll noodle to the other end. Secure with a toothpick. Repeat for remaining noodles. Coat baking dish with cooking spray. Place roulades side by side in the dish. Pour sauce over roulades and bake for 20 minutes.




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