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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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I like these better than lasagna. Ingredients:
15 pieces lasagna noodles |
1 tablespoon olive oil |
2 tablespoons minced garlic |
6 mushrooms, chopped |
3 carrots, grated |
2 onions, chopped |
1 lb fresh spinach |
2 slices bread |
1/2 cup chopped fresh parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups pasta sauce (of your choice) |
7 slices mozzarella cheese, halved |
Directions:
1. Cook lasagna until al dente.
2. Drain off most of the water and add ice-cubes to stop the cooking process.
3. In a large saucepan over medium heat, heat oil and cook mushrooms, garlic, carrots, and onions stirring for 10 minutes.
4. Chop spinach and add to pan; cook until wilted.
5. Crumble bread and stir into vegetable mixture until well combined.
6. Stir in spices.
7. Spread a thin layer of sauce in a 13x9-inch baking dish.
8. Drain lasagna.
9. Spread each piece evenly with 1/4 cup of mixture.
10. Top with a strip of cheese.
11. Roll up and place rolls seam side down over sauce.
12. Spoon more sauce over rolls.
13. Cover and bake at 350°F until bubbly.
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