Dairy Farmers of Canada

Vegetable Lasagna Swirls

This is the Vegetable Lasagna Swirls recipe.

  • Prep: 25 min
  • Cooking: 1 h 5
Yields 6 servings
vegetable lasagna swirls

Ingredients

  • 8 lasagna pasta
  • 3 tbsp (45 mL) butter
  • 4 cups (1 L) chopped fresh mushrooms
  • 1 cup (250 mL) chopped onion
  • 10 oz (300 g) chopped frozen spinach thawed, squeezed dry
  • 2 eggs beaten
  • 2 cups (500 mL) shredded Canadian Mozzarella* cheese
  • 1 cup (250 mL) Canadian cottage** cheese
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • Salt and pepper to taste
  • 3 cans (7 1/2 oz / 213 mL each) pizza sauce
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Preparation

Preheat oven to 350 °F (180 °C).

In large saucepan or Dutch oven, cook lasagna according to package directions; drain.

In large frypan, melt butter. Sauté mushrooms and onion until tender and liquid has evaporated; let cool. Stir in spinach, eggs, Canadian Mozzarella, cottage and Parmesan cheeses. Add salt and pepper to taste.

Spread about 3/4 cup (180 mL) cheese mixture along each noodle, leaving 1 inch (2.5 cm) at one end uncovered. Roll up from filled end. Carefully cut rolls in half crosswise. Spread pizza sauce in 12-cup (3 L) rectangular baking dish. Arrange rolls, curly edges up, in sauce. Cover and bake 45 minutes or until heated through.

Vegetable Lasagna:

In shallow 12-cup (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.

Tips

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

** Canadian ricotta cheese can also be used for this recipe.

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Nutritional information

Per serving
Energy: 415 Calories
Protein: 28 g
Carbohydrate: 36 g
Fat: 18 g
Fibre: 5 g
Sodium: 929 mg

Top 5 Nutrients

(% DV*)
Calcium: 41 % / 455 mg
Folate: 89 %
Vitamin A: 55 %
Vitamin B12: 50 %
Vitamin C: 48 %