Cheesey Vegetarian Roll Ups

Lori Frazee

By
@BarnGoddessBBQ

We do the meatless meals periodically and have several vegetarian friends, so I have to have a few standbys in the arsenal, and this one fits the bill!!! The herbiness of the basil and the garlic really fills your home with comfort. Adjust according to your family and have fun with it, enjoy!!!


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Rating:

Serves:

12-16

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

NOODLES

18
lazagna noodles
salted water

FILLING

32 oz
low fat ricotta cheese
1 c
fat free cottage cheese
1/2 large
onions chopped
1 lb
frozen sweet peas
14 oz
frozen edamame
1/2 c
fresh basil leaves
2 clove
garlic, sliced thin
pinch
red pepper flake to taste
1 tsp
garlic salt
8 oz
fat free mozzarella
2 Tbsp
grated parmesan

SAUCE

1/2 stick
butter
1/2 large
onion, chopped
2 clove
garlic, sliced thin
1/2 c
white wine
4 oz
baby bella mushrooms
1/2 bag(s)
baby spinach
2 Tbsp
capers

Directions Step-By-Step

1
Put a large pot of salted water on the stove, to start boiling, add lasagna noodles, boil for 11 minutes, to al Dente. Drain and set aside.
2
In a large skillet, splash of oil, garlic and onions. Cook till garlic aroma hits the air, add peas and edamame, tossing about till onions are translucent. Then off to the food processor. In two batches, add the basil, pulse till smooth
3
Pour pea mix into large bowl, mix in Cheeses and spinach
4
Cut Lasagna noodles in half. Using half, in your hand, place a hefty spoonful on to noodle and roll, placing into a 8 X 13 baking dish. This amount will make 2 full pans.
5
For the sauce, in a skillet, melt butter, add onion and garlic, saute till tender, add mushrooms, capers, spinach, wine, juice of 2 lemons. Sift flour over sauce to thicken.
6
Pour sauce over both pans of roll ups, top with parmesan cheese and lemon zest
7
Bake at 350 for 25 minutes, serve and ENJOY!!!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy