37
A hearty fresh vegetable lasagna, rolled up into
spirals, with a garlic-onion infused
tomato sauce.
Serves:
5
Serving Size:
2 rolls
Prep Time:
1 hour
Inactive:
0 minutes
Cook:
1 hour
TOTAL:
2 hours
INGREDIENTS:
INSTRUCTIONS:
Preheat oven to 350 degrees. In a food processor, finely chop onion and garlic together and add to a
small sauce pan with olive oil. Over low heat, gently sauté for ten minutes or so, being careful not to
burn. In the same food processor, add the can of tomatoes with juice, basil, sugar and red pepper
flakes and process until pureed. Add the tomato mixture to the garlic-onion mixture, and simmer over
medium heat for 30-40 minutes, stirring often until heated through. Do not boil. Remove from heat,
and let stand covered until ready to use.
Cook lasagna noodles as directed, rinse in cool water and drain. Spread the noodles out to prevent
sticking. In a large deep pan, gently heat spinach, mushrooms and chopped red peppers in a little
olive oil, stirring until wilted and mixed together. Drain the vegetables in colander and gently squeeze
out water. One at a time, spread a little of the vegetable mixture on each noodle sparingly, then
sprinkle a little cheese over mixture. Carefully roll up each noodle tightly, and place in a glass baking
dish. Repeat with each noodle so that they fit snuggly in pan. Spoon some of the sauce over top of
each noodle, letting it soak down into the mixture, then pour remaining sauce over the entire pan.
Cover with foil and bake in oven for 30-40 minutes, until you see small bubbles, indicating it is heated
through. Uncover, top with remaining cheese and broil until cheese is melted. Carefully scoop out
2 of the noodle rolls, and top with some of the pan sauce. (If desired you can also add cooked ground
turkey to the vegetable mixture.) This is so delicious!
NUTRITIONAL VALUE:
FRESH VEGETABLE LASAGNA WITH FRESH-MADE SAUCE
DINNER
408
CALORIES
PER SERVING
DOROTHY
Store 2759
Gaylord, MI
• 3 tablespoons extra virgin olive oil
• 1 28-ounce can whole Italian tomatoes
• 1 large white onion
• 3-4 cloves whole peeled garlic
• 3 tablespoons dried basil
• 3 tablespoons sugar
• 1 pinch red pepper flakes
• 10 regular or whole-wheat lasagna noodles
• 1 bag fresh spinach leaves
• 8 ounces sliced button mushrooms
• 1 sweet red pepper, seeds removed
and chopped
• 8 ounces shredded mozzarella
Calories: 408
Sodium: 528 mg
Fat: 18 g
Carbohydrates: 45 g
Protein: 20 g
Sugars: 11 g
