Vegetable lasagna \"curls\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Lasagna noodles | |
| 1 | pounds | Tofu cottage cheese |
| 2 | cups | Broccoli flowerets |
| 1 | cup | Mushrooms; chopped |
| 2 | Green onions; diced | |
| 2 | tablespoons | Basil, fresh; chopped |
| 1 | teaspoon | Oregano, fresh; chopped |
| 1 | tablespoon | Parsley, fresh; chopped |
| 2 | cups | Marinara sauce |
| 2 | tablespoons | Nutritional yeast flakes |
Directions
Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes.
Drain, rinse and keep in cold water until ready to use.
Mix remaining ingredients in a medium size bowl. Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.
Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.
Cover with marinara sauce and bake 20 minutes, covered. Remove cover, and bake 20 minutes more.
Sprinkle with nutritional yeast flakes.
From the files of DEEANNE