“It was a lot of fun to make this recipe. My favorite part was spreading the mixtures onto the lasagna noodles and rolling them up. I prefer using a food processor to chop up the vegetables and make a purée out of it. Enjoy the recipe!”
First boil lasagna noodles according to package directions. Drain and lay them out on a piece of wax paper to dry.
Chop OR nearly purée vegetables
2 small zucchinis
2-3 cups spinach
OR veggies you like!
(Mateo used his Ninja Express Chop to purée veggies for a smoother roll)
1 egg
salt and pepper to taste
Oregano to taste
3/4 cup Mozzarella Cheese
1/2 cup Parmesan
1 cup ricotta cheese
Spread about 2 tablespoons of this mixture on each noodle
Put 2-3 tablespoons of Marinara sauce in a ramekin or small oven safe glass dish
Roll up lasagna noodles and place with the curly / wavy end of noodle up inside your ramekin.
Top with more sauce and a little cheese. Fill in noodles with more mixture if it settles after putting into ramekin.
Place in baking tray and bake at 375 degrees for 20 minutes or until cheese is melted.
Note: Mateo doubled his recipe and added 1/2 browned ground beef which is optional“seasoned with a little bit of oregano”.
He used 24 lasagna noodles. For double the food! It took 35 minutes to bake the doubled recipe!
Enjoy!
