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Lasagna Roll-Ups

Lasagna Roll-Ups
YIELDS
4 servings
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Ingredients

Lasagna Roll-Ups

4
fresh lasagna sheets
3
cup store bought marinara sauce (750ml)
½
cup whipping cream (125ml)
8
oz ground chicken (250g)
1
cup meatless ground (250ml)
1
cup ricotta cheese (250ml)
¼
cup grated parmesan (65ml)
1 ½
cup shredded mozzarella (375ml)
½
cup chopped mushrooms (125ml)
½
cup grated zucchini (125ml)
½
cup sliced, roasted red peppers (125ml)
1
pkg frozen chopped spinach, thawed and squeezed dry
1
cup finely chopped, cooked broccoli (250ml)
1
Tbsp butter (15ml)
1
Tbsp canola oil (15ml)
salt
freshly ground black pepper
water

Adults':

1
Tbsp capers
1
Tbsp chopped black olives
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Directions

Step 1

Preheat oven to 375F

Step 2

In a nonstick skillet, over medium-high heat, add oil and cook chicken until no longer pink. Remove from heat and let cool.

Step 3

In a nonstick skillet, over medium heat, add butter and cook mushrooms and zucchini. Remove from heat and let cool.

Step 4

Combine ricotta and parmesan.

Step 5

Divide tomato sauce into 2 bowls; add cooked chicken to one bowl and meat substitute to the other. Add mushrooms, zucchini and broccoli.

Step 6

Using a fluted pastry cutter, cut lasagna sheets into 2 inch strips. Brush two ends with water and press ends together to create 16 inch strips.

Step 7

Spread 3 tbsp of tomato sauce mixture on the length of noodle strips. Spread ricotta and parmesan cheese mixture on the length of noodle strips. Spread 1 tbsp of spinach at one end and top with red pepper strips on top. Roll up each noodle into a spiral.

Step 8

Spread 1.5 cups of sauce on the bottom of a 8 X 8 baking pan. Place roll-ups on top of sauce. Sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes.

Step 9

Remove from oven and let stand for 10 minutes.

Step 10

Sprinkle roll-ups with capers and chopped olives after taking out of oven.

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