- Exported from MasterCook II
Vegetable Lasagna Roll-Ups
1 Preparation Time :
Categories : Pasta
Amount Measure Ingredient -- Preparation Method -- -- --
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
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.
1 teaspoon of the oil into a large skillet
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
Stir in the red pepper flakes and the wine, bring to a boil, lower the heat
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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