Sunday, February 1, 2015

Baked Vegetarian Lasagna Rolls

This is a take on the traditional Lasagna. This one is vegetarian and baked in rolls.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" X 13" baking dishes sprayed with a vegetable cooking spray or brushed  well with vegetable oil.

The Rolls:
2 TBS Vegetable Oil
1 package of Gimme Lean Fresh Ground Sausage.
1 package of Yves Meatless Ground.
16 uncooked Lasagne Noodles
1/2 C diced Onion
3 C of  Marinara Pasta Sauce, divided. (any purchased vegetarian sauce)
2- (15 oz) containers of Ricotta Cheese
1 (9 oz) box of Frozen Spinach, thawed and squeezed dry.
2 tsp dried Italian Seasoning
1 Large Egg

The Topping:
1 1/2 C Tomato Pasta Sauce, set aside
2 C shredded Mozzarella Cheese, set aside.

Cook Noodles according to package directions.
Drain and set aside laid out in a single layer.

Meatless Ground Mixture
In a large skillet on medium heat:
Meatless Ground
Cook until browned, stirring often.
1 1/2 C Marinara Pasta Sauce
Reduce heat to low, cook uncovered for 10 minutes, stir occasionally.
Remove from heat and set aside.

Ricotta Cheese Mixture
In a mixing bowl:
Ricotta Cheese
Italian Seasoning
Mix well with a blending fork.

Begin making the Rolls:
Lay each noodle onto a flat surface.
Evenly spread 3 TBS of the Ricotta Mixture on each Noodle, leaving 1" at one end.
Evenly spread 1/4 C of the Meatless Ground Mixture over the Ricotta.
Roll the noodles as tight as you can toward the unfilled inch at the end.

Place the rolls, seam side down, (side by side) into each of  the  9" X 13" casserole dishes. There will be 2 rows of 4 in the dish.

Pour the remaining 1 1/2 C of Marinara Pasta Sauce over the tops of the rolls.
Cover with foil.
Bake 30 - 40 minutes.

Sprinkle the tops with Cheese and continue to bake uncovered for an additional 3 - 5 minutes.
Serve hot.

Peace in the Kitchen!

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