cheesey vegetarian roll ups

Name: Cheesey Vegetarian Roll Ups
Prep time: 40 min
Cook time: 20 min
Yield: 12
Cuisine: Italian
Ingredients: ## NOODLES; 18 - lazagna noodles; - salted water; ## FILLING; 32 ounce(s) low fat ricotta cheese; 1 cup(s) fat free cottage cheese; 1/2 large onions chopped; 1 pound(s) frozen sweet peas; 14 ounce(s) frozen edamame; 1/2 cup(s) fresh basil leaves; 2 clove(s) garlic, sliced thin; pinch(es) red pepper flake to taste; 1 teaspoon(s) garlic salt; 8 ounce(s) fat free mozzarella; 2 tablespoon(s) grated parmesan; ## SAUCE; 1/2 stick(s) butter; 1/2 large onion, chopped; 2 clove(s) garlic, sliced thin; 1/2 cup(s) white wine; 4 ounce(s) baby bella mushrooms; 1/2 bag(s) baby spinach; 2 tablespoon(s) capers

28 Pinches 7 Photos

Lori Frazee

Updated on Aug 23, 2014

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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Whether served at the table or out on a buffet,this vegetarian dish will be a total crowd pleaser! No one will miss the meat. If you want to do just a pan for the family, 4-6 servings. Use half the ingredients OR make the filling and freeze half! ENJOY

prep time 40 Min

cook time 20 Min

method Stove Top

yield 12-16 serving(s)

Ingredients

NOODLES
18 - lazagna noodles
- salted water
FILLING
32 ounces low fat ricotta cheese
1 cup fat free cottage cheese
1/2 large onions chopped
1 pound frozen sweet peas
14 ounces frozen edamame
1/2 cup fresh basil leaves
2 cloves garlic, sliced thin
pinch red pepper flake to taste
1 teaspoon garlic salt
8 ounces fat free mozzarella
2 tablespoons grated parmesan
SAUCE
1/2 stick butter
1/2 large onion, chopped
2 cloves garlic, sliced thin
1/2 cup white wine
4 ounces baby bella mushrooms
1/2 bag baby spinach
2 tablespoons capers

How To Make cheesey vegetarian roll ups

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.

Step 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
Step 3

Pour pea mix into large bowl, mix in Cheeses and spinach
Step 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.
Step 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.
Step 6

Pour sauce over both pans of roll ups, top with parmesan cheese and lemon zest
Step 7

Bake at 350 for 25 minutes, serve and ENJOY!!!
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