VEGGIE LASAGNA ROLLUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
- For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
- For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
- To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
- To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Steven Bair
[email protected]I would not recommend this recipe to anyone.
Treacy Charingeno
[email protected]These veggie lasagna rollups were a waste of time and ingredients.
Ssebuliba Hamidu
[email protected]Meh.
Md Merazull Islam Md Meraz
[email protected]Overall, I thought these veggie lasagna rollups were just okay. I wouldn't make them again.
Kathy Casso
[email protected]I had trouble getting the lasagna rollups to stay together. They kept falling apart.
Wildene Van wyk
[email protected]These veggie lasagna rollups were a bit too oily for my taste.
Blal Murad
[email protected]I'm not sure how I feel about the ricotta cheese filling. I think I would have preferred a different type of filling.
Angela McMullen
[email protected]These veggie lasagna rollups are a great vegetarian option for lasagna.
Maroof Umar
[email protected]I love that these veggie lasagna rollups can be made ahead of time. It makes them perfect for busy weeknights.
Stephanie Asumang
[email protected]These veggie lasagna rollups are a great way to use up leftover vegetables.
Md Moniruzzaman Monir
[email protected]I've made these veggie lasagna rollups several times now and they're always a hit. They're so easy to make and they're always delicious.
Scarlett Golleher
[email protected]I made these veggie lasagna rollups for a party and they were a huge success! Everyone loved them.
Paul Harmon
[email protected]These veggie lasagna rollups are a great way to get your kids to eat their vegetables. My kids loved them!
Monalisa Dani
[email protected]I'm not a huge fan of lasagna, but these rollups were delicious! The vegetables were perfectly cooked and the sauce was flavorful.
ibrahim yusif maitama
[email protected]These veggie lasagna rollups were a hit with my family! They're so easy to make and they're packed with flavor. I especially loved the creamy ricotta cheese filling.