Vegetable Lasagna Swirls
This is the Vegetable Lasagna Swirls recipe.
- Prep: 25 min
- Cooking: 1 h 5
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 servingEnergy: | 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 % |