Vegetable lasagna roll-ups
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Vegetable lasagna roll-ups
  Lasagna    Pasta    Vegetables  
Last updated 6/12/2012 1:28:22 AM. Recipe ID 63688. Report a problem with this recipe.
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      Title: Vegetable lasagna roll-ups
 Categories: Pasta
      Yield: 1 Recipe
 
MMMMM--------------------------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

MMMMM---------------------------SAUCE--------------------------------
      3 ts Extra-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 mixing 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 mixture 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 mixture. 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 mix 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" X 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. Submitted By RHOMMEL
   On WED, 15 NOV 1995 172444 ~0500
 




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Recipe ID 63688 (Apr 03, 2005)

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