If you’re baking it straight away, bake it at 375 for about 20 minutes, or until hot and bubbly. This is more than four tablespoons, but a lot less than four cups. It happened a long time ago, when I was welding pipe in our back yard.). Toss in the diced squash and cook it for a minute. Boil a large pot of water. When the vegetables have cooled a little, add them to the cheese mixture. While the mushrooms are cooking, grate the zucchini and carrots on a large holed cheese grater. Serve it up, and have a loaf of crusty French bread nearby. I didn’t use the entire pound of pasta, but it’s nice to have some extra because a few will undoubtably tear. Then just roll ’em on up! This time, though, I packed it full of more vegetables and nixed the egg. Next, violently plop 1/3 of the ricotta mixture onto the noodles. For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper. Put roll ups into lasagna pan, seam down. To freeze the roll ups, Place two roll ups each in a freezer and microwave safe container, then pour sauce over top. These Garden Vegetable Lasagna Roll Ups are the perfect “homemade microwave dinner.” I can freeze two roll ups in individual containers and have a super hearty and delicious meal ready after only a couple minutes in the microwave (AND I can pair it with some Freezer Garlic Bread!). To assemble, spoon a little of the vegetable sauce into the bottom of a large baking pan. These roll-ups are great for shrimp, pasta and cheese lovers! While the onion and garlic are sautéing, rinse the mushrooms then slice them thinly. It does look fancier, but I honestly find it far less time consuming that classic lasagna. So really, it was Parsley Lasagna, and it was a long time before I could eat parsley after that. ), If you're looking for a quicker version that happens to be just as tasty, satisfying, and a bit lighter, these vegetarian lasagna roll ups may just be your ticket. Let these cook for a couple of minutes, until they really start to shrink and cook. First, boil one pound of lasagna noodles according to the package directions. Hi Suzy, we made this this week and it was so tasty, a very enjoyable dinner and leftovers. Add the red peppers and saute for another minute or so. Preheat oven to 350 degrees. To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. For the sauce: Heat the olive oil in a large skillet over medium heat. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water. All the dishes were freezer-friendly, and I broke them all up into smaller, single-serving portions so Edna Mae could just pull them out when she needed them. Yesterday I tweeted that I couldn’t decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. Pour in the wine, add the red pepper flakes … Spread cheese filling on cooked lasagna noodles. Hi! Bring a large pot of salted water to a boil. Make the sauce: In a large pot, heat the olive oil over medium-high heat. For the noodles: Cook the noodles according to the package instructions. This site uses Akismet to reduce spam. Can’t wait to have the left overs. You can bake it immediately, or you can cover it and refrigerate it for up to 2 days before baking, or freeze it for up to 3 months (thaw it thoroughly in the fridge before baking). 4. It was also a long time before I could wear sandals after that, as I was deep in the throes of Ballet Toes during that period of my life, and my feet weren’t suitable for public viewing. You can arrange the lasagna roll ups flat, with the seam down, in your baking dish (a 9 ½" x 13" casserole dish works well here). Freezer friendly, too! Spray a baking sheet with cooking spray. I’m obsessed with butter, Basset Hounds, and Ethel Merman. Stir in the garlic. Sprinkle on a nice amount of mozzarella and a sprinkling of Parmesan…then just repeat with all the other ingredients until you have 5-6 pans of rollups! Add the flour and garlic and whisk and cook until the roux turns golden brown, about 3 minutes. Stir this all together and set it aside for a minute. Hello - I’m actually writing about your recipe for baked artichokes, which looks wonderful. Read More about Suzy, Subscribe for FREE and we'll email you a weekly meal plan, new recipes, plus a FREE copy of my. Add onions and garlic and cook for a minute. Add approximately 1/3 cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end, leaving about a 1/2 inch bare at each end of the noodle. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. You can also use cottage cheese instead of ricotta, which I always do in the lasagna I’ve made for the past eleventy hundred years. The final element you need to prepare is the mozzarella! Add in garlic and fresh parsley, kosher salt, pepper and a drizzle of good extra virgin olive oil. Healthy, hearty vegetable lasagna roll ups with cheese and tomato sauce. The filling consists of a trio of cheeses--ricotta, goat cheese, and part-skim mozzarella-- with garlic and loads of Italian fresh parsley. And to my delight, the filling was plenty firm after cooking, even without the egg. 1 pound medium shrimp, peeled, deveined and tails removed, 1/2 cup white wine (or you can use shrimp or veggie broth), Kosher salt and freshly ground black pepper, One 8-ounce package cream cheese, at room temperature, 2 tablespoons minced parsley, plus more for serving. 3. The site may earn a commission on some products. Tried this recipe and my whole family loved it. mushrooms, 1 zucchini, and two carrots. what cheese do you recommend to substitute for goat cheese? Arrange on a very large baking sheet (or use two baking sheets if needed). ★☆ Pour a good amount of pasta sauce + ½ cup of water in the bottom of your casserole dish. Add the cooking oil to a large skillet, along with the garlic and onion, and sauté over medium heat until the onions are transparent. To freeze unbaked lasagna roll ups, follow assembly instructions completely and place in your baking or casserole dish (most baking and casserole dishes are freezer safe, but you should be sure). Love this! Remove from heat, garnish with fresh basil leaves. Then repeat it a third and final time. These three cheese lasagna roll-ups WILL be making repeat appearances on our menu – maybe with spinach, kale, or sautéed mushrooms in the future – because we completely adored them. Once you have them all rolled up, you can either bake it like a casserole, or freeze individual portions. I had to lie my rolls down though as my casserole dish was too large to stand the rolls up, and I need to remember to make my lasagna noodles more narrow for that to work as well. It was meant to be, it was in the cards, it was predestined…it was fate. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it’s 6:00 in the morning as I type this and sometimes synapses fire that shouldn’t. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I actually did a Vegetable Lasagna version based on my regular Veggie Lasagna recipe, and they really were delicious.