Vegetable Lasagna Roll-Ups

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING—–
1 cup Part-skim ricotta cheese
1/4 cup Part-skim mozzarella cheese
1/4 cup Freshly grated Parmesan — cheese
8 ounces Fresh spinach — washed and
chopped
1 can (15 oz) white kidney beans — drained and rinsed
2 tablespoons Fresh chopped oregano
2 tablespoons Fresh chopped basin
8 ounces Raw lasagna noodles
—–SAUCE—–
3 teaspoons Extra-light olive oil with — a dash of sesame oil
2 cups Chopped onions
2 Cloves garlic, peeled — chopped
2 cups Finely diced eggplant
1 large Red bell pepper — seeded
finely diced
2 tablespoons Low-sodium tomato paste
1/4 teaspoon Red pepper flakes
1 cup Red wine
1 can (16 oz) whole tomatoes — with liquid
1 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Freshly ground salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Freshly grated Parmesan — cheese

Combine in a large mixing bowl the three cheeses, the spinach, half the
beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they’re cooked
the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet
over medium-high heat and fry the onions and the garlic for 5 minutes,=
stirring often.
Transfer half to the spinach and cheese filling and set the other half
aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the
eggplant for 8 minutes, stirring often. It’s important that the bottom of
the pan does not scorch. Spoon the cooked eggplant into the filling mixture
and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red
bell pepper for 3 minutes. Spoon the cooked pepper into the filling
mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it
turns brown–about 5 minutes. It is very important it doesn’t burn but just
browns.
Stir in the red pepper flakes and the wine, bring to a boil, lower the heat
to a simmer and reduce the liquid by about one fourth–about 15 minutes.=
Add the canned tomatoes and their liquid, stirring until the tomatoes break
into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and
garlic and cook for 5 minutes at a very low simmer. Stir in the lemon
juice, salt, and black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling
into a rough ball, lay on one end of the lasagna and roll it up end to end.=
Repeat with the remaining noodles.

Pour the sauce into a 9″ X 13″ baking pan. Place the lasagna rolls on top,=
seam side down, and spoon some of the sauce over them. Cover with aluminum
foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan
cheese and bake for 5 minutes.

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