Vegetable Lasagna Swirls

Name: Vegetable Lasagna Swirls
Yield: 6 servings
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

This is the Vegetable Lasagna Swirls recipe.

Prep: 25 min
Cooking: 1 h 5

Yields 6 servings

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

READY FOR REWARDS?

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.