Vegetable Lasagna Roll-Ups

Vegetable Lasagna Roll-Ups

1 Preparation Time :

Categories : Pasta

Amount Measure Ingredient -- Preparation Method -- -- --

-- FILLING--

1 cup Part-skim ricotta cheese

1/4 cup Part-skim mozzarella cheese

1/4 cup Freshly grated Parmesan -- cheese

8 ounces Fresh spinach -- washed and chopped 1 can (15 oz) white kidney beans -- drained and rinsed

2 tablespoons Fresh chopped oregano

2 tablespoons Fresh chopped basin

8 ounces Raw lasagna noodles

--SAUCE--

3 teaspoons Extra-light olive oil with -- a dash of sesame oil

2 cups Chopped onions

2 Cloves garlic, peeled -- chopped

2 cups Finely diced eggplant

1 large Red bell pepper -- seeded

finely diced 2 tablespoons Low-sodium tomato paste

1/4 teaspoon Red pepper flakes

1 cup Red wine

1 can (16 oz) whole tomatoes -- with liquid

1 tablespoon Freshly squeezed lemon juice

1/2 teaspoon Freshly ground salt

1/2 teaspoon Freshly ground black pepper

2 tablespoons 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.

350F. Pour

1 teaspoon of the oil into a large skillet

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

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.

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.

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