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| Home -> [Entrees, Italian, Pastas & Noodles, Vegetarian, Western European] -> [Vegetable lasagna curls Recipe] |
Vegetable lasagna curls
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Italian, Pastas & Noodles, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 12
| | Lasagna noodles | | 1
| lbs | Tofu cottage cheese | | 2
| cup | Broccoli flowerets | | 1
| cup | Mushrooms, chopped | | 2
| | Green onions, diced | | 2
| tbsp | Basil, fresh, chopped | | 1
| tsp | Oregano, fresh, chopped | | 1
| tbsp | Parsley, fresh, chopped | | 2
| cup | Marinara sauce | | 2
| tbsp | Nutritional yeast flakes |
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Procedures:
| 1 | Preheat oven to 375 deg f. | | 2 | Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes. | | 3 | Drain, rinse and keep in cold water until ready to use. | | 4 | mix remaining ingredients in a medium size bowl. | | 5 | Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling. | | 6 | spray baking dish with nonstick cooking spray and place rolls seam-side down in dish. | | 7 | cover with marinara sauce and bake 20 minutes, covered. | | 8 | Remove cover, and bake 20 minutes more. | | 9 | Sprinkle with nutritional yeast flakes. | | 10 | from the files of deeanne |
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