Vegetable Lasagna "curls"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Main dish, Pasta, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 12 | Lasagna noodles | |
| 1 | lb | Tofu cottage cheese |
| 2 | c | Broccoli flowerets |
| 1 | c | Mushrooms, chopped |
| 2 | Green onions, diced | |
| 2 | T | Basil, fresh chopped |
| 1 | t | Oregano, fresh chopped |
| 1 | T | Parsley, fresh chopped |
| 2 | c | Marinara sauce |
| 2 | T | Nutritional yeast flakes |
INSTRUCTIONS
Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes. Drain, rinse and keep in cold water until ready to use. Mix remaining ingredients in a medium size bowl. Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling. Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish. Cover with marinara sauce and bake 20 minutes, covered. Remove cover, and bake 20 minutes more. Sprinkle with nutritional yeast flakes. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 332
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 1.7mg
Sodium: 367.4mg
Potassium: 507.1mg
Carbohydrates: 64.7g
Fiber: 4.3g
Sugar: 5.2g
Protein: 11.8g