Veggie Lasagna

 I made this last month for my "Girl's Valentine's Day Gathering" aka 

an excuse to gossip & drink!

 A few of the details..

 This was inspired by a frozen lasagna my mother in law sometimes makes. It's pretty good & I knew I could master a homemade version. One of my guest is also vegetarian & I wanted her approval. 

Approval granted, she loved it. Let's get started.

RECIPE:

10 cooked lasagna noodles (drained & set aside)

2 small heads of Broccoli (chopped into tiny bite size pieces)

Spinach  (8 oz. frozen pkg.)

6-8 Mushrooms (chopped)

1 Garlic clove (minced)

Part skim Ricotta (15oz. container)

2 eggs

Mozzarella

Boil water & cook lasagna noodles accordingly.

Heat up a saute pan, add some olive oil & garlic, cook the broccoli florets for about 4 mins. 

Add mushrooms & spinach, cook another 2 mins. Turn heat off & pour mixture into your heat resistant mixing bowl & allow to slightly cool. You will then add the entire container of ricotta, the mozzarella (about 1 cup), eggs, & some more Parmesan. 

I felt my filling lacked in the sodium department, so I added 1 tsp of salt as well. (I'm not a salty person)

Combine all ingredients!

For the White sauce or Bechamel: 

{This sauce is a Rachel Ray recipe, only one I've used & love}

2 Tb. of butter

2 Tb. flour

2 cups of milk

a pinch of nutmeg

*1/2 tsp of garlic powder

*1/4 cup of Parmesan cheese

Salt & pepper to taste 

** Additional ingredients I add!

Melt butter in a small pot, with medium heat. Whisk in flour until slightly brown, about 1 min. Stir in milk & remaining ingredients & allow it to bubble. Cook for about 5 mins until it thickens & reduces. 

Turn heat off & set aside.

Drain pasta noodles, lay out flat.

In a baking dish apply a layer of bechamel sauce to the bottom.

Apply about 1/4 cup mixture to the noodle & spread evenly. Add more mixture if needed. Beginning on one side, roll the noodle slowly, making sure the filling stays put. Now carefully place the roll in your baking dish.

In this picture I missed the step of adding the thin layer of sauce, opps! Start over!

Okay!! After all the lasagna rolls are done. Spoon some of the white sauce over each roll & top with mozzerella cheese. Cover with foil & bake for 35 mins at 350 degrees.

 (I uncovered the dish the last 5-10 mins to allow the cheese to brown)

The Lasagna Rolls turned out delicious & my guest really enjoyed them. 

I felt these were perfect for a party, each guest grabs a roll without the fuss of cutting in squares. 

Don't get me wrong I LOOOVE lasagna, but it was a nice change.

Hope you try this one out!!