Easy vegetarian bean & cheese lasagna roll ups

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).

Ingredients:

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.

Serve hot.

Recommended sides: Spinach salad, Brussels Sprouts, Carrots, Oranges, Pears, Apples