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Vegetable Lasagna Swirls
8 lasagna noodles
3 tbsp (45 mL) butter
4 cups (1 L) chopped fresh mushrooms
1 cup (250 mL) chopped onion
1 pkg (300 g)chopped frozen spinach, thawed, squeezed dry
2 eggs, beaten
2 cups (500 mL) shredded Tre StelleŽ Mozzarella cheese
1 cup (250 mL) Tre StelleŽ Ricotta Cheese
1/2 cup (125 mL) grated Tre StelleŽ Parmesan Cheese
Salt and pepper
3 cans (7 1/2 oz/213 mL each) pizza sauce
Preheat oven to 350°F (180°C).
In large saucepan or Dutch oven, cook lasagna
according to package directions; drain. In large frypan, melt butter. Sauté mushrooms
and onion until tender and liquid has evaporated; let cool. Stir in spinach, eggs, Tre StelleŽ Mozzarella Cheese, Tre StelleŽ Ricotta Cheese and Tre StelleŽ Parmesan Cheeses. Add salt and pepper to taste.
3/4 cup (175 mL) cheese mixture along each noodle, leaving 1 inch (2.5 cm) at one end uncovered. Roll up from filled end. Carefully cut rolls in half crosswise. Spread pizza sauce in 3qt (3 L) rectangular baking dish. Arrange rolls, curly edges up, in sauce. Cover and bake 45 minutes or until heated through.
In shallow 3 qt (3 L) rectangular baking dish, alternately
layer half of the lasagna noodles, half the vegetable-cheese mixture and half the sauce, repeat layers. Bake as above.
Makes 6 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca
Photo and recipe from Cooking Made Easy, Š1996, Brimar Publishing Inc.