Zucchini Challenge Day #2. So as I mentioned yesterday I have a gigantic zucchini my parents gave me that absolutely needs to be eaten up by tomorrow evening. Paul and I are setting sail to Bermuda this Friday for on a week long cruise and I refuse to let anything in my refrigerator go bad…ever! Because our fridge is filled with summer squash and zucchini I decided to make these cute little Vegetable Lasagna Roll-Ups. I channeled an old veggie lasagna recipe I made awhile back and jazzed it up a bit with a white sauce. I think the next time I make them I would love to add some carrot to the veggie mix or even some mushrooms. Yum!
Vegetable Lasagna Roll-Ups
- 10 lasagna noodles
- 1 1/2 tbl olive oil
- 1 cup part-skim ricotta cheese
- 1 cup summer squash; diced
- 1 cup zucchini; diced
- 1/2 medium onion; diced
- 2 cloves garlic; minced
- 1 cup kale; torn
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 10 leaves basil; chopped
- 2 tbl margarine
- 2 tbl flour
- 1 1/2 cups milk
- 1/4 cup parmesan cheese
- salt & pepper
Preheat oven to 350 degrees.
Cook lasagna noodles according to package; about 10 minutes. Drain and allow to cool in colander. Set aside.
Heat olive oil in a non-stick pan to medium heat. Add onion, squash, garlic and zucchini. Saute until soft and onions are translucent; about 10 minutes. Add kale and saute another minute, until kale is wilted. Add salt, pepper and dried basil.
White Sauce: In pan heat margarine until melted. Whisk in flour and allow to cook for about 2 minutes, until golden.
Slowly whisk in milk a little as a time. Whisk continuously until the mixture begins to thicken. Add parmesan cheese and continue to cook and whisk; about 2 minutes. Remove from heat and add salt & pepper to taste.
In a baking dish spoon a small amount of white sauce on the bottom of the dish. Take each lasagna noodle and spread about 2 small spoonfuls across each noodle. Sprinkle with a small amount of fresh chopped basil. Roll each noodle up and place seam down in the baking dish. Continue this step with each noodle.
When all of the noodles are rolled and in the dish, spoon the remaining white sauce liberally over the roll-ups. Make sure every noodle is covered well. Cover with tin foil and bake for 25-30 minutes at 350 degrees.
Yum! Next time I might top it with mozzarella cheese and add a little to the noodles before rolling them up for a more lasagna-like feel. I thought about it before but couldn’t stand the thought of running another errand. These came out great anyways. Enjoy!