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LASAGNA ROLLS PRIMAVERA WITH MUSHROOMS

Source of Recipe

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List of Ingredients

1 package no boil lasagna noodles
28 oz. can crushed tomatoes in puree
2 tsp. dried basil
2 tsp. oregano
1 container (15 oz) ricotta cheese
3 cups shredded mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1/2 cup + 2 Tbsp. grated Parmesan cheese
1 egg
pinch nutmeg
1 bag frozen chopped broccoli
2 shredded carrots
1/2 pound white mushrooms, chopped




Recipe

Heat oven to 350 degrees. In bowl of hot water, soak lasagna noodles for 15 minutes until softened. In second bowl, stir together the tomatoes, basil, oregano. In third bowl, stir together the ricotta cheese, 2 cups of mozzarella cheese, salt, pepper, and 1/2 cup Parmesan cheese, the egg and nutmeg until well blended. Fold in broccoli, carrots and mushrooms.

Spread 3/4 cup tomato mixture over the bottom of a 13x9x2 inch baking dish. Remove noodles from water, blot dry with paper towels. Using a spatula spread 1/3 cup of the cheese filling
over noodle, starting from the short end, gently roll up the noodle to enclose filling. Place the roll, seam side down, in the baking dish. Repeat.

Top rolls in baking dish with remaining tomato sauce mixture. Sprinkle top with remaining cheeses. Cover dish with foil coated with nonstick spray. Bake 35 minutes. Remove foil.

Bake 25 minutes until golden brown.

Cool 10 minutes before serving.

Makes 6 servings