Rolled lasagna with vegetables: Submitted by: William Burk | Date Added: 27 Nov 2010
Listed in: Pasta

8 lasagna
3 tbsp. tablespoon butter
4 cups chopped fresh mushrooms
1 cup chopped onions
1 package frozen chopped spinach, 300g, thawed and well drained
2 eggs, beaten
2 cups grated mozzarella cheese
Salt and pepper
3 boxes of pizza sauce 7 1 / 2 oz (213 ml) each

3 Preheat oven to 350 degrees F. In a large saucepan or a Dutch oven, cook pasta according to package directions, drain.

In a large skillet, melt the butter over low heat. Sauté mushrooms and onions until they are tender and liquid has evaporated and let cool. Stir in spinach, eggs, mozzarella, cottage cheese and Parmesan. Salt and pepper to taste.

Spread about 3 / 4 cup cheese mixture on each noodle, leaving 1 inch of one end. Roll up starting with the filled end. Cut rolls in half diagonally.

In a rectangular dish with a capacity of 3 liters, baking, spread the pizza sauce. Arrange rolls, corrugated side facing up. Cover and bake 45 minutes or until noodles are heated through.

Makes 6 servings.

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