Vegetable Lasagna Roll-Ups

Name: Vegetable Lasagna Roll-Ups
Ingredients: 1 (16 ounce) box lasagna noodles; 10 ounces frozen chopped spinach; 10 ounces frozen chopped broccoli; 8 ounces mushroom stems and pieces; 3 egg yolks; 32 ounces part-skim ricotta cheese; 2 cups mozzarella cheese, shredded; 2 (14 1/2 ounce) cans tomato sauce; 1 dash nutmeg; 1 dash parsley flakes; 1/4 cup parmesan cheese

11 ingredients

8 steps

Ingredients

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese

Directions

1

Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2

Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3

Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4

Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5

Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6

Add sauce to top of roll ups.
7

Add grated cheese.
8

Bake at 350 degrees uncovered for about 40 minutes.