Video: Vegetable lasagna roll-ups – Mayo Clinic

James J. Latham

Vegetable lasagna roll-ups

Serves six

Tip: This meatless take on lasagna is packed with bold flavors. Use extra pesto on sandwiches or pasta salad.

  1. Insert one cup new basil leaves.
  2. Insert one/4 cup pumpkin seeds.
  3. Insert one/4 cup new Parmesan cheese.
  4. Insert 3 cloves garlic.
  5. Insert one/2 teaspoon kosher salt.
  6. Course of action right until well-blended.
  7. Insert one cup diminished-fat mayonnaise.
  8. Boil water in massive pot.
  9. Insert six entire-wheat lasagna noodles.
  10. Prepare dinner for twelve minutes.
  11. Insert one teaspoon olive oil.
  12. Insert 3/4 cup chopped mushrooms.
  13. Insert 3/4 cup chopped onions.
  14. Insert one tablespoon chopped new garlic.
  15. Saute for 3 minutes.
  16. Insert one/4 cup Burgundy wine.
  17. Prepare dinner right until just about all wine has diminished down.
  18. Insert one cup chopped zucchini.
  19. Insert 3/4 cup chopped beefsteak tomatoes.
  20. Saute for 3 to 5 minutes.
  21. Insert one/2 cup component-skim ricotta cheese.
  22. Insert one/4 cup shredded component-skim mozzarella cheese.
  23. Spot one/2 cup vegetable mixture.
  24. Roll up.
  25. Top with one/4 cup basil pesto mayo.
  26. Protect with kitchen parchment and foil.
  27. Bake for 25 minutes at 350 F.
  28. Sprinkle an additional one/2 cup mozzarella cheese and one/4 cup chopped red bell pepper.
  29. Bake 3 much more minutes.

Made by the government wellness chef and registered dietitians at the Mayo Clinic Healthful Dwelling Application.

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