LASAGNA ROLLUPS
These are fun to make, and impressive to serve. Who doesn't like lasagna?
Ingredients:
1 pkg of 10 whole wheat lasagna noodles cooked
2 sm cans diced tomatoes, including liquid.
One jar no oil heart smart prego spaghetti sauce.
4 C diced mushrooms
1 C diced red onion,
4 C chopped fresh spinach,
2 cups prepared Cashew Cheeze
1/2 tsp ea of minced garlic, basil, and oregano
Sauté mushrooms, onion and spinach with minced garlic, basil and oregano until tender, then drain off any excess liquid. Stretch out your precooked noodles, spread with a layer of the cashew cheese, then layer vegetable mixture on top, roll it up. Put the diced tomatoes around it and put the spaghetti sauce over the top. So simple! Bake 45 min 350 degrees. Cutting back on carbs? Try substituting the lasagna noodles with thin slices of eggplant cut lengthwise.
Feel free to make this recipe your own by adding your own favorite veggies. Keep the filling fairly light so it rolls up easily and stays together.
These are fun to make, and impressive to serve. Who doesn't like lasagna?
Ingredients:
1 pkg of 10 whole wheat lasagna noodles cooked
2 sm cans diced tomatoes, including liquid.
One jar no oil heart smart prego spaghetti sauce.
4 C diced mushrooms
1 C diced red onion,
4 C chopped fresh spinach,
2 cups prepared Cashew Cheeze
1/2 tsp ea of minced garlic, basil, and oregano
Sauté mushrooms, onion and spinach with minced garlic, basil and oregano until tender, then drain off any excess liquid. Stretch out your precooked noodles, spread with a layer of the cashew cheese, then layer vegetable mixture on top, roll it up. Put the diced tomatoes around it and put the spaghetti sauce over the top. So simple! Bake 45 min 350 degrees. Cutting back on carbs? Try substituting the lasagna noodles with thin slices of eggplant cut lengthwise.
Feel free to make this recipe your own by adding your own favorite veggies. Keep the filling fairly light so it rolls up easily and stays together.
