Vegetable lasagna roll-ups
Serves 6
Tip: This meatless steal on lasagna is full of brave flavors. Expend additional pesto on sandwiches or pasta salad.
- Add 1 cup new basil leaves.
- Add 1/4 cup pumpkin seeds.
- Add 1/4 cup new Parmesan cheese.
- Add 3 cloves garlic.
- Add 1/2 teaspoon kosher salt.
- Job unless effectively-blended.
- Add 1 cup reduced-fats mayonnaise.
- Boil water in wide pot.
- Add 6 whole-wheat lasagna noodles.
- Cook for 12 minutes.
- Add 1 teaspoon olive oil.
- Add 3/4 cup chopped mushrooms.
- Add 3/4 cup chopped onions.
- Add 1 tablespoon chopped new garlic.
- Saute for 3 minutes.
- Add 1/4 cup Burgundy wine.
- Cook unless almost all wine has reduced down.
- Add 1 cup chopped zucchini.
- Add 3/4 cup chopped beefsteak tomatoes.
- Saute for 3 to 5 minutes.
- Add 1/2 cup portion-fly ricotta cheese.
- Add 1/4 cup shredded portion-fly mozzarella cheese.
- Converse 1/2 cup vegetable combination.
- Roll up.
- Prime with 1/4 cup basil pesto mayo.
- Duvet with kitchen parchment and foil.
- Bake for 25 minutes at 350 F.
- Sprinkle another 1/2 cup mozzarella cheese and 1/4 cup chopped crimson bell pepper.
- Bake 3 extra minutes.
Created by the government wellness chef and registered dietitians at the Mayo Sanatorium Wholesome Living Program.