Roasted Vegetable Lasagna Roll- ups
Jul. 20th, 2013 05:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksRoasted Vegetable Lasagna Roll- ups
Yield: 8 rolls
Prep Time: 40 min + chill time Cook Time: 1 hour 30 min
Ingredients:
ROASTED VEGGIES:
1 large carrot, peeled and diced
1 large red bell pepper, seeded (ribs removed) and diced
1 medium zucchini, diced
1 corn on the cob, kernels removed (or use frozen)
1/2 small red onion, diced
1 tablespoon olive oil
salt and pepper
FILLING:
One 15-ounce container part skim ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg
Salt and pepper
1 cup shredded cheese (Swiss, Mozzarella or Gouda)
NOODLES:
8 lasagna noodles, cooked according to package instructions (about 8 minutes)
SAUCE:
1/4 cup butter (4 tablespoons)
3 tablespoons Flour
One 12-ounce can 2% evaporated milk, warmed
1 cup nonfat milk, warmed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded Parmesan cheese
Directions:
1. Prepare the veggies: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil. Spread on your prepared baking sheet and sprinkle with salt and pepper. Bake 20 minutes, then use a spatula to move the vegetables around a little bit. Bake for an additional 20 minutes, or until the veggies are roasted and lightly toasted on the edges. Let them cool completely. (This step can be done earlier in the day)
2. Prepare the filling: (cook the noodles while you’re making your filling). In a medium bowl, combine the ricotta, Parmesan, egg and a sprinkle of salt and pepper. Add the cooled vegetables and mix together.
3: Noodles: Lay the cooked noodles onto a flat surface (it’s good to lay them on some waxed paper if you have some, or spray a baking sheet lightly with nonstick spray).
4. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour. Whisk in the warmed milks (I just warm a little in the microwave) gradually. Continue to cook over medium heat, whisking constantly for about 3 minutes, then mix in the salt, pepper and Parmesan. Continue to whisk until the sauce begins to thicken, then remove from heat.
*TIP: You can add a little of the “other" cheese in there, if you’d like too (I used a small sprinkle of Swiss)
5. Assemble and bake: Preheat the oven to 375 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour sauce into the dish- just enough to cover the bottom. Spread a few tablespoons of the filling onto each lasagna noodle (as pictured). Sprinkle with shredded cheese (Swiss, mozzarella or gouda). Roll up each lasagna noodle and place, seam-side-down, into the pan. Drizzle the remaining sauce on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes.
Yield: 8 rolls
Prep Time: 40 min + chill time Cook Time: 1 hour 30 min
Ingredients:
ROASTED VEGGIES:
1 large carrot, peeled and diced
1 large red bell pepper, seeded (ribs removed) and diced
1 medium zucchini, diced
1 corn on the cob, kernels removed (or use frozen)
1/2 small red onion, diced
1 tablespoon olive oil
salt and pepper
FILLING:
One 15-ounce container part skim ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg
Salt and pepper
1 cup shredded cheese (Swiss, Mozzarella or Gouda)
NOODLES:
8 lasagna noodles, cooked according to package instructions (about 8 minutes)
SAUCE:
1/4 cup butter (4 tablespoons)
3 tablespoons Flour
One 12-ounce can 2% evaporated milk, warmed
1 cup nonfat milk, warmed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded Parmesan cheese
Directions:
1. Prepare the veggies: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil. Spread on your prepared baking sheet and sprinkle with salt and pepper. Bake 20 minutes, then use a spatula to move the vegetables around a little bit. Bake for an additional 20 minutes, or until the veggies are roasted and lightly toasted on the edges. Let them cool completely. (This step can be done earlier in the day)
2. Prepare the filling: (cook the noodles while you’re making your filling). In a medium bowl, combine the ricotta, Parmesan, egg and a sprinkle of salt and pepper. Add the cooled vegetables and mix together.
3: Noodles: Lay the cooked noodles onto a flat surface (it’s good to lay them on some waxed paper if you have some, or spray a baking sheet lightly with nonstick spray).
4. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour. Whisk in the warmed milks (I just warm a little in the microwave) gradually. Continue to cook over medium heat, whisking constantly for about 3 minutes, then mix in the salt, pepper and Parmesan. Continue to whisk until the sauce begins to thicken, then remove from heat.
*TIP: You can add a little of the “other" cheese in there, if you’d like too (I used a small sprinkle of Swiss)
5. Assemble and bake: Preheat the oven to 375 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour sauce into the dish- just enough to cover the bottom. Spread a few tablespoons of the filling onto each lasagna noodle (as pictured). Sprinkle with shredded cheese (Swiss, mozzarella or gouda). Roll up each lasagna noodle and place, seam-side-down, into the pan. Drizzle the remaining sauce on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes.
