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Rolled Lasagne

Rolled Lasagne

Here’s a delicious meal you could try tonight. Small bit of prep time. About 25 minutes but well worth it for a perfect Rolled Lasagne.

Ingredients

  • 8 lasagna noodles
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 12 – ounce can crushed tomatoes
  • 2 ounces goat cheese
  • 1/2 cup chopped sweet onion
  • 1 large leek, white part only, chopped
  • 1 3/4 cups sliced cremini mushrooms
  • 1 bunch asparagus, cut into 1/2-inch pieces
  • 2 ounces low-fat mozzarella, grated
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated Parmesan

How to put it together:

Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside.

Reserve 1 tablespoon pasta water.

Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.

Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.

Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper.

Add the mint and basil, reserving 1 teaspoon of each.

Spread 1/2 cup tomato sauce on the bottom of a baking dish.

Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish.
Drizzle with remaining tomato sauce; crumble remaining goat cheese on top.

Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.

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