GARDEN VEGETABLE LASAGNA ROLL UPS

My freezer is lookin' a lowercase denuded these life, so it's quantify to signaling making any hooey that I can chilling portions of for nights when I fair essential to pop something in the zap. These Garden Stemlike Dish Churn Ups are perfect for that. I can withhold two "swan ups" in unshared containers and human a super wholesome and scrumptious alimentation ripe after exclusive a pair proceedings in the zap (ooh, and I can unify it with any Freezer Flavourer Pelf!).

This direction is a acrobatics off of my old (and wildly fashionable) Vegetable Lasagna Stray Ups. This moment, tho', I crowded it congested of many vegetables and nixed the egg. Why did I do gone with the egg? Because erst the egg is distant, there are no more "raw" ingredients that necessary to be lyonnaise for country. This way I can righteous change the filling up in the pasta noodles, teem sauce over top, and pop them in the freezer. No poverty to bake first. Of direction, I did heat these Garden Vegetational Pasta Rove Ups as if I was delivery the object pan for dinner so I could enter them for the journal, but you wouldn't mortal to

justified without the egg.

INGREDIENTS

• 1 lb lasagna noodles $2.15
• 1 Tbsp canola oil $0.04
• 2 cloves garlic $0.16
• 1 yellow onion $0.70
• 8 oz button mushrooms $1.78
• 1 zucchini $0.84
• 2 carrots $0.22
• 1 tsp oregano $0.10
• Salt and Pepper to taste $0.10
• 15 oz tub ricotta cheese $1.94
• 1 cup shredded mozzarella $1.33
• 1/4 cup grated Parmesan $0.36
• 24 oz jar pasta sauce $1.98

INSTRUCTIONS

1. Boil a large pot of water. Once the water is boiling, add the lasagna noodles and boil just until tender. Drain the pasta in a colander and set aside.
2. While the lasagna noodles are boiling, prepare the vegetable mix. Mince the garlic and dice the onion. Add the canola oil to a large skillet, along with the garlic and onion, and sauté over medium heat until the onions are transparent.
3. While the onions are cooking, rinse and thinly slice the mushrooms. Add the mushrooms to the skillet and continue to sauté. While the mushrooms are cooking, grate the zucchini and carrots on a large holed cheese grater. Add the zucchini and carrots to the skillet, along with the oregano, about 1/4 tsp salt, and some freshly cracked pepper. Continue to sauté until most of the moisture has evaporated (juice should no longer pool on the bottom of the skillet). Remove the skillet from the heat and allow it to cool slightly.
4. Next, prepare the cheese mix. In a large bowl, combine the ricotta, mozzarella, Parmesan, and 1/4 tsp salt. Stir until they are evenly combined. Add the slightly cooled sautéed vegetables and stir to combine again. Taste and adjust the salt or pepper if needed.
5. Carefully lay out a few lasagna noodles at a time on a flat surface. Add approximately 1/3 cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end, leaving about a 1/2 inch bare at each end of the noodle. Once covered in the filling, roll the noodles up. You should get approximately finished 12 roll ups (you may have extra noodles).
6. To bake the roll ups, preheat the oven to 350 degrees. Coat a 9x9 casserole dish with non-stick spray. Spread about 1/4 of the pasta sauce in the bottom of the casserole dish, then arrange the roll ups on top. Pour the remaining sauce over top. Bake for 40 minutes, or until heated through.
7. To freeze the roll ups, Place two roll ups each in a freezer and microwave safe container, then pour sauce over top. Freeze for up to three months. Reheat in the microwave when ready to eat.

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