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Veggie Lasagna Roulades Recipe

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This recipe for Veggie Lasagna Roulades is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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