- 8 dried lasagna noodles
- 1 10-ounce package frozen chopped broccoli
- 1 15-ounce can low-sodium tomato sauce
- 1 14-1/2-ounce can low-sodium tomatoes, cut up
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green or red sweet pepper
- 1-1/2 teaspoons dried basil or oregano, crushed
- 2 bay leaves
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 beat
- 1.Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2.For sauce, in a large saucepan stir together tomato sauce, undrained tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3.Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in broccoli.
4.Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5.Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving.
- 16 lasagna noodles
- 1 cup ricotta cheese
- 1 cup cottage cheese, drained
- 2 eggs
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- /4 teaspoon pepper
- 1 cup chopped red pepper
- 1 cup chopped green pepper
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 carrot, grated
- 1 zucchini, grated
- 1 16 oz. can whole tomatoes
- 1 6 oz. can tomato paste
- Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set them aside.
In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.
Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit.
Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out the bay leaves and discard them.
Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls.
Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.
To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.
Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.