Roasted Vegetable Lasagna Rolls Recipe - Cookin Canuck

Name: Roasted Vegetable Lasagna Rolls Recipe - Cookin Canuck
Ingredients: 1 (8 oz.) zucchini, cut into 1/4-inch circles; 1 (1 lb.) eggplant, cut into 1/4-inch circles; 8 oz. Portobello mushrooms, gills scraped out & stems removed, thinly sliced; 1/2 tsp salt; 3 tbsp + 1 tsp olive oil, divided; 15 [url]whole wheat lasagna noodles∞http://amzn.to/1QjSWLs[/url]*; 1/2 onion, chopped; 3 garlic cloves, minced; 3/4 cup whole milk ricotta cheese; 3 tbsp minced flat-leaf parsley; 1/4 tsp ground pepper; 1/8 tsp salt; 2 1/2 cups marinara sauce (your favorite kind); 1/4 cup grated Parmesan sauce (rennet-free for vegetarian)

"The flavors in these vegetarian lasagna rolls are comfort epitomized! Roasted eggplant, zucchini and mushroom lend a meaty texture to this healthy meal...."

INGREDIENTS

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1 (8 oz.) zucchini, cut into 1/4-inch circles

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1 (1 lb.) eggplant, cut into 1/4-inch circles

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8 oz. Portobello mushrooms, gills scraped out & stems removed, thinly sliced

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1/2 tsp salt

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3 tbsp + 1 tsp olive oil, divided

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15 [url]whole wheat lasagna noodles∞http://amzn.to/1QjSWLs[/url]*

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1/2 onion, chopped

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3 garlic cloves, minced

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3/4 cup whole milk ricotta cheese

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3 tbsp minced flat-leaf parsley

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1/4 tsp ground pepper

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1/8 tsp salt

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2 1/2 cups marinara sauce (your favorite kind)

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1/4 cup grated Parmesan sauce (rennet-free for vegetarian)

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