Beth’s Veggie Lasagna Roll Ups | ENTERTAINING WITH BETH 6 min read 49 0 17 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr #entertainingwithbeth Learn how to make an easy veggie lasagna roll up recipe with ricotta cheese. This is a great Sunday Night Dinner Idea that is easier than a traditional lasagna. VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite SIGN UP FOR MY “FIND OF THE MONTH CLUB” HERE:http://bit.ly/2OB5raG TODAY’S FRIDAY FIND: http://bit.ly/2Rhua0W SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 SHOP THIS EPISODE: (These links go to Amazon where I am compensated on products sold with no cost to the consumer) Le Creuset Red Braiser with Gold Knob https://amzn.to/2D4UF6p Garlic Keeper Jar https://amzn.to/2yDdbPz Rosle Garlic Press https://amzn.to/2qjgRBH 9 x 13 Baking Dish https://amzn.to/2CHF2B5 LAST FEW UPLOADS IN CASE YOU MISSED THEM! Foolproof Apple Pie http://bit.ly/2PW96g6 Subscription Box Update http://bit.ly/2SeZX3E Fabulous Fig Cake http://bit.ly/2JfRFV3 Pumpkin Waffles http://bit.ly/2OMz09s One Pot Chicken and Potatoes http://bit.ly/2AsvQio BETH’S VEGGIE LASAGNA ROLL UPS Serves 4-5 (PRINTABLE RECIPE HERE) http://bit.ly/2JiYup8 INGREDIENTS: For sauce: 2 tbsp (30ml) olive oil 1 cup (150g) yellow onion, diced 1 cup (150g) zucchini, diced 1 cup (150g) white mushrooms, sliced salt and pepper to taste 1/3 cup (80 ml) dry white wine, or chicken broth 26 oz (736 g) of chopped tomatoes 2 cups (475ml) tomato sauce ¼ tsp (1.25ml) salt 2 cloves garlic, minced 2 tsp (10ml) Italian seasoning spice blend For filling: 3 cups (700ml) whole milk ricotta cheese, drained for at least an hour 1 egg ½ cup (120ml) Italian blend cheese 1 tbsp (15 ml) fresh chives, finely chopped 1 tbsp (15 ml) Italian flat leaf parsley, finely chopped 1 tbsp (15 ml) basil, finely chopped salt and pepper to taste For assembly: 1 package (12-sheets) fresh lasagna noodles 1 ½ cups (350 g) grated mozzarella cheese 8 fresh basil leaves for garnish METHOD: Place ricotta cheese in a fine mesh strainer over a large bowl, and drain in the refrigerator for at least 1 hour. This will help the ricotta lose some of the water which can make your sauce too runny. Heat olive oil in a large pot. Sauté onions until fragrant and translucent, then add zucchini and mushrooms until cooked and tender. Season with salt and pepper. Add wine and cook until most of the liquid is evaporated. Add chopped tomatoes, tomato sauce, salt, garlic and Italian seasoning. Simmer for 20 minutes. Meanwhile, combine the ricotta cheese, egg, Italian cheese, herbs and salt and pepper. Transfer tomato sauce to a 9 x 13 (23 x 32cm) casserole. Spoon out ¼ cup (60 ml) of the ricotta mixture and place on one end of the lasagna noodle, roll it up, and nestle into the sauce. Spooning the sauce on top. Continue the process until all lasagna noodles are filled and nestled in the sauce. Top with the mozzarella cheese on top of the entire casserole. Garnish with the fresh basil leaves. Bake at 325F (162C) for 40-45 mins until cheese is nicely browned and sauce is bubbling underneath. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.