The Crum family is currently on a vegetarian diet (when we're at home). Soon we will be switching an (almost) vegan diet. I hope to share some interesting recipes as we embark on this adventure into health as a family.
This week's recipe is Bean & Cheese Lasagna Roll-ups. I have to admit, I was not sure about how these would turn out. They were good, my boys even ate them and wanted more (Monkey is fairly picky).
9 Lasagna Noodles
3 cups White Beans, drained & rinsed
1 small container Ricotta Cheese
1/4 cup Parmesean Cheese
1/4 cup Feta Cheese
3 cups Pasta Sauce
optional additions: mushrooms, diced onions, garlic, spinach, roasted red pepper
Preheat oven to 425 F.
Boil noodles until al dente.
In a separate bowl, combine beans, cheeses, and any additions you prefer.
Cover the bottom of a cake pan (I used 9x9) with a shallow layer (about 1 cup) of pasta sauce.
Drain noodles and rinse with cool water.
Lay 1 noodle out flat, cover with a thin layer (1/4 inch) of bean and cheese mixture.
Roll noodle into a thick spiral.
Place noodle, seam down, into the pan with sauce.
Roll all noodles in the same manner.
Top with the remaining pasta sauce.
Cover pan with foil.
Cook 25-30 minutes, until heated thoroughly.
Recommended sides: Spinach salad, Brussels Sprouts, Carrots, Oranges, Pears, Apples