Ingredients for 12 Rollups:

– Six cups of your favorite spaghetti sauce

– 12 Lasagna Noodles, cook according to package directions, cool with cold water then lay flat on a clean surface.

– Cheese filling:
o 3 cups grated mozzarella
o 1 ½ cups fresh grated parmesan
o 1 ½ cups ricotta cheese
o 1 large egg

– Sliced vegetables:
o Medium zucchini (cut enough circles to cover the bottom of the casserole dish)
o Medium onion (cut 2 or 3 slices)
o Mushrooms (approximately 1 cup sliced)
o 2 small sweet peppers (any color) sliced into strips
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Needed: 2 casserole dishes approximately 7”x 9”: Makes 2 casseroles, 1 to serve 4 to 6 people, 1 to freeze (bake before freezing) or share with a friend. Aluminum foil to cover the casseroles while cooking.

Directions: Pre-heat oven to 350F
1. Pour 1 ½ cups spaghetti sauce per each casserole dish, spreading evenly over the bottom.

2. Layer sliced vegetables starting with the zucchini as a base and dividing the vegetables between the two dishes completely covering the sauce.

3. Mix cheese filling, should be crumbly but soft.

4. Divide the cheese filling lengthwise among the 12 noodles.

5. Roll each noodle lining them up on top of the vegetables. Hint: if a noodle started to split at one end start with that end as the center of the rollup, when the cheese melts during cooking the rollup will hold together.

6. Finish by covering the rollups with 1 ½ cups spaghetti sauce per casserole. Spread the sauce evenly so all the noodles are covered to keep them moist while cooking.

7. Cover and seal the casserole dishes with the foil before placing in the oven to bake, this helps keep the moisture in. Bake for 45 to 55 minutes.

8. Serving is easy, using a large spoon to scoop up a roll up with the veggies underneath. The extra sauce at the bottom of the dish can be poured over the rollup.

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