Vegetable Ricotta Lasagna Rolls Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring tender lasagna noodles rolled with a creamy ricotta and vegetable filling, baked to perfection with melted mozzarella cheese.

Ingredients

• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 6 pcs Licious Brown Eggs
• 125 g Cremini Mushroom
• 500 g Barilla Lasagne Durum Wheat Pasta
• 250 g Zucchini Green
• 25 g Parsley
• 250 g Spinach - Chopped

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Soak lasagne in warm water for 5 minutes or until softened, ensuring they do not stick together.
3. 3. In a large bowl, combine 2 cups ricotta cheese, 2 eggs, 1 1/2 cups shredded zucchini, 2 1/2 cups chopped spinach, and 3/4 cup chopped parsley. Mix thoroughly.
4. 4. Lay each softened lasagne flat and spread a portion of the ricotta and vegetable mixture evenly across the surface. Roll each noodle tightly and place seam-side down in a greased baking dish.
5. 5. Slice 1 cup of mushrooms thinly and scatter them over the lasagne rolls in the dish.
6. 6. Sprinkle 1 1/4 pounds of shredded mozzarella cheese evenly over the top of the rolls.
7. 7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. 8. Let the lasagne rolls cool for 5 minutes before serving.