*  Exported from  MasterCook II  *
 
                         Vegetable Lasagna Roll-Ups
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----- FILLING-----
    1      cup           Part-skim ricotta cheese
      1/4  cup           Part-skim mozzarella cheese
      1/4  cup           Freshly grated Parmesan -- cheese
    8      ounces        Fresh spinach -- washed and
                         chopped
    1      can           (15 oz) white kidney beans -- drained and rinsed
    2      tablespoons   Fresh chopped oregano
    2      tablespoons   Fresh chopped basin
    8      ounces        Raw lasagna noodles
                         -----SAUCE-----
    3      teaspoons     Extra-light olive oil with -- a dash of sesame oil
    2      cups          Chopped onions
    2                    Cloves garlic, peeled -- chopped
    2      cups          Finely diced eggplant
    1      large         Red bell pepper -- seeded
                         finely diced
    2      tablespoons   Low-sodium tomato paste
      1/4  teaspoon      Red pepper flakes
    1      cup           Red wine
    1      can           (16 oz) whole tomatoes -- with liquid
    1      tablespoon    Freshly squeezed lemon juice
      1/2  teaspoon      Freshly ground salt
      1/2  teaspoon      Freshly ground black pepper
    2      tablespoons   Freshly grated Parmesan -- cheese
 
 Combine in a large mixing bowl the three cheeses, the spinach, half the
  beans, half the oregano, and half the basil. Set aside.
 
  Cook the noodles al dente. Cool them under cold water when they're cooked
  the way you like them.
 
  Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet
  over medium-high heat and fry the onions and the garlic for 5 minutes,=
  stirring often.
 Transfer half to the spinach and cheese filling and set the other half
  aside. Wipe the pan clean.
 
  Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the
  eggplant for 8 minutes, stirring often. It’s important that the bottom of
  the pan does not scorch. Spoon the cooked eggplant into the filling mixture
  and stir well. Wipe the pan clean.
 
  Add the remaining oil to the same pan and, over medium heat, cook the red
  bell pepper for 3 minutes. Spoon the cooked pepper into the filling
  mixture. Wipe the pan clean.
 
  Add the tomato paste to the same pan and, over medium heat, cook until it
  turns brown--about 5 minutes. It is very important it doesn't burn but just
  browns.
 Stir in the red pepper flakes and the wine, bring to a boil, lower the heat
  to a simmer and reduce the liquid by about one fourth--about 15 minutes.=
  Add the canned tomatoes and their liquid, stirring until the tomatoes break
  into pieces.
 
  Add the remaining beans, oregano, basil, and reserved cooked onions and
  garlic and cook for 5 minutes at a very low simmer. Stir in the lemon
  juice, salt, and black pepper and mix well.
 
  Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling
  into a rough ball, lay on one end of the lasagna and roll it up end to end.=
  Repeat with the remaining noodles.
 
  Pour the sauce into a 9 X 13 baking pan. Place the lasagna rolls on top,=
  seam side down, and spoon some of the sauce over them. Cover with aluminum
  foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan
  cheese and bake for 5 minutes.
 
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