Monday, October 29, 2007


Veg Lasagna Rolls . . .


This is a great way to get kids to eat vegetables.


Two large (8 inch square) lasagna noodles

1 beaten egg

1 large can tomato sauce

¾ cup grated skim milk mozzarella

1/4 cup grated parmesan

herbs to taste

Filling of your choice


Parboil noodles until they are flexible but not fully cooked.

Place on greased surface.

Spread with desired filling.

Roll up like a jellyroll. Seal edges with a bit of beaten egg.

Cut into ½ inch pieces and place in greased baking dish.

Cover with tomato sauce and grated cheese.

Bake at 375 degrees for 20 minutes

Suggested fillings:

I often put broccoli chopped fine, grated carrot and spinach in them, but you can put in whatever you like. Sauteed mushrooms, ricotta cheese, chopped artichokes, savoy cabbage and string beans also work well.





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