Vegetable Lasagna Swirls

Main Dishes

Make this dinner favourite a part of your family’s menu.

  • Total Preparation Time: 145 minutes

Makes 6 servings

Rating: 3 Stars
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Ingredients

8 8 Lasagna Noodles
3 tbsp 45 mL Butter
4 cups 1 L Fresh Mushrooms, chopped
1 cup 250 mL Onions, chopped
1 pkg 300 g Frozen Spinach, chopped, thawed, squeezed dry
2 2 Eggs, beaten
2 cups 500 mL BLACK RIVER - Mozzarella, shredded
1 cup 250 mL Cottage Cheese
1/2 cup 125 mL BLACK RIVER - Parmesan, grated
22 1/2 oz 639 mL Canned Pizza Sauce, (approx. 3 cans)
Salt
Pepper
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Instructions

  1. Preheat oven to 350°F (180°C).
  2. In large saucepan or Dutch oven, cook lasagna according to package directions; drain. In large skillet melt butter. Sauté mushrooms and onion until tender and liquid has evaporated; let cool. Stir in spinach, eggs, Mozzarella, cottage cheese and Parmesan. Add salt and pepper to taste.
  3. Spread about ¾ cup (175 mL) cheese mixture along each noodle, leaving 1” (2.5 cm) at one end. Roll up from filled end. Carefully cut rolls in half crosswise. Spread pizza sauce in 3 qt (3 L) rectangular baking dish. Arrange rolls, curly edges up, in sauce. Cover and bake 45 minutes or until heated through.

Vegetable Lasagna

  1. 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.
  •   Change the taste of this great recipe by using shredded Canadian Provolone or Fontina cheese.

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Ingredients

8 8 Lasagna Noodles
3 tbsp 45 mL Butter
4 cups 1 L Fresh Mushrooms, chopped
1 cup 250 mL Onions, chopped
1 pkg 300 g Frozen Spinach, chopped, thawed, squeezed dry
2 2 Eggs, beaten
2 cups 500 mL BLACK RIVER - Mozzarella, shredded
1 cup 250 mL Cottage Cheese
1/2 cup 125 mL BLACK RIVER - Parmesan, grated
22 1/2 oz 639 mL Canned Pizza Sauce, (approx. 3 cans)
Salt
Pepper
Add to Shopping List View Shopping List

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