Monday, February 22, 2010
finally, something new...vegetarian lasagna rolls
did i mention that my cholesterol ldl's(the stuff that likes to stick to the walls of you arteries) were wonky, too? according to the doc, given family history, they should be less than 70, mine were 140!! my overall cholesterol number and hdl number was fine though. crazy, huh? so, that means less red meat and limited dairy, dang it.
i love cookbooks and have many, one being diabetic. naturally, it was buried in the back of my pantry, but i dug it out and started to flip through it. i found a few interesting recipes including the vegetarian lasagna rolls. they looked healthy and nutritious, loaded with spinach, mushrooms, and part-skim cheeses. "good for you" generally equals bland, boring and no fun(like exercise). vegetarian lasagna rolls was dinner last night and it was good. the entire family ate. the rolls were satisfying and filling. all seemed fat and happy. admittedly, i thought what made the recipe work was using my homemade pasta sauce rather than jarred. i could eat that stuff with a spoon. anyway, here is my version of last night's supper. enjoy.
beth's vegetarian lasagna rolls
8 lasagna noodles, boiled for ten minutes
8 oz fresh mushrooms, sliced
1 150z container of part-skim ricotta( cottage cheese would work, too)
1 10oz thawed, drained frozen chopped spinach
2 cups shredded part-skim mozzarella
1 tbsp. dried basil
1/2 tsp. fresh ground pepper
1 28 oz jar of your favorite pasta sauce or make your own
1/4 cup parmesan cheese
preheat oven to 375 degrees fahrenheit.
in a dry saucepan cook over med heat the mushrooms till edges are brown, about 10 minutes.
in a big bowl mix mushrooms, ricotta, spinach, eggs, one cup mozzarella, basil and pepper. mix to combine. now spread about a 1/2 cup of the mixture down the middle of each noodle lengthwise. roll up to form lasagna rolls. place in a casserole, edge side up. tops with pasta sauce, remaining one cup mozzarella and the parmesan. bake 25-30 minutes.
btw, here is a link to my sauce.
p.s. i think next time i will add some chopped fresh parsley to the cheese mixture.