Vegetable Lasagna Roll-Ups

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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


White Sauce

  • 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.
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Once cooled, in a separate bowl combine veggie mixture into the ricotta. Mix well and set aside.IMG_1388

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. IMG_1386

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.

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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.

IMG_1393Yum! 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!

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