Find the complete recipe at: http://www.mayoclinic.org/healthy-lifestyle/recipes/vegetable-lasagna-roll-ups/rcp-20197771

Transcript

Vegetable lasagna roll-ups

Serves 6

Tip: This meatless take on lasagna is packed with bold flavors. Use extra pest on sandwiches or pasta salad.

  1. Add 1 cup fresh basil leaves.
  2. Add 1/4 cup pumpkin seeds.
  3. Add 1/4 cup fresh Parmesan cheese.
  4. Add 3 cloves garlic.
  5. Add 1/2 teaspoon kosher salt.
  6. Process until well-blended.
  7. Add 1 cup reduced-fat mayonnaise.
  8. Boil water in large pot.
  9. Add 6 whole-wheat lasagna noodles.
  10. Cook for 12 minutes.
  11. Add 1 teaspoon olive oil.
  12. Add 3/4 cup chopped mushrooms.
  13. Add 3/4 cup chopped onions.
  14. Add 1 tablespoon chopped fresh garlic.
  15. Saute for 3 minutes.
  16. Add 1/4 cup Burgundy wine.
  17. Cook until almost all wine has reduced down.
  18. Add 1 cup chopped zucchini.
  19. Add 3/4 cup chopped beefsteak tomatoes.
  20. Saute for 3 to 5 minutes.
  21. Add 1/2 cup part-skim ricotta cheese.
  22. Add 1/4 cup shredded part-skim mozzarella cheese.
  23. Place 1/2 cup vegetable mixture.
  24. Roll up.
  25. Top with 1/4 cup basil pesto mayo.
  26. Cover with kitchen parchment and foil.
  27. Bake for 25 minutes at 350 F.
  28. Sprinkle another 1/2 cup mozzarella cheese and 1/4 cup chopped red bell pepper.
  29. Bake 3 more minutes.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

March 22, 2018