L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.
healthy comfort food.
What You Need
- 10 uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
- 1 cup finely chopped sweet yellow or red onion
- 2 teaspoons olive oil
- 3 garlic cloves, minced and divided
- 1 (24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon dried crushed red pepper
- 1 cup low-fat ricotta cheese
- 2 ounces 1/3-less-fat cream cheese, softened
- 1 (14-oz.) can baby artichoke hearts, drained and quartered
- 1 large egg white, lightly beaten
- 1/4 cup torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
- 1/4 cup (1 oz.) freshly shredded Parmesan cheese (L used the kind in the green shaker can. again, don’t judge.)
- Toppings: fresh basil, Parmesan cheese
What You Do
- Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
- Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
- Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
- Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
Joe and I made an early New Year’s resolution to cook more/eat healthier. We started with this veggie lasagna Saturday night. Joe adapted a basic recipe into something delicious…and totally healthy. He also dropped half of it on the floor, which turned out to be good because if he HADN’T we would definitely have eaten the whole pan. My favorite thing about this recipe is that you make it in a loaf pan (the size you would make banana bread in). Double the recipe and make one to freeze while you’re at it – the smaller pan size won’t take up an entire freezer shelf. You can make this a day in advance, too – just cover tightly with foil and refrigerate until you’re ready to bake.
Joe’s Veggie Lasagna
What You Need:
- Cooking spray
- 9 whole wheat lasagna noodles
- 1 bag fresh spinach
- 1 zucchini, finely chopped
- 1/2 8oz. container part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 egg, lightly beaten
- 1 pinch dried basil
- 1 pinch dried oregano
- sea salt and ground black pepper to taste
- 1 cup jarred pasta sauce (we used a generic “chunky vegetable” pasta sauce)
- 1/4 cup grated Parmesan cheese
What You Do:
- Preheat oven to 400 degrees. Spray a loaf pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Steamer spinach and zucchini until tender, 2 to 4 minutes. Drain and press the water out of the vegetables. Don’t skip this step – veggies have lots of water in them, and if you don’t press the water out you’ll have a soggy lasagna.
- Mix veggies, ricotta cheese, 1/2 cup mozzarella cheese, egg, spices, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
fresh out of the oven.
Serves four (or two if you drop half on the floor). Yay for resolutions!