Sometimes talking the family into eating a meatless meal can be difficult. But what if they never even knew there wasn’t meat in it? These Vegetable Lasagna Roll ups are the perfect Meatless Monday Meal or great for a dinner to serve during Lent.
The depth of flavor from the zucchini, asparagus and roasted red peppers really comes together. And the Marinara Sauce made with Holland House Sherry Cooking Wine gives it the authentic taste of classic Lasagna.
The ingredient list is long, but don’t let it scare you away. Make a couple batches of these Lasagna Roll ups and freeze for a quick weeknight meal later.
First let’s saute the vegetables…Asparagus, Red Bell Pepper, Zucchini and Roasted Red Peppers.
Saute in a skillet with Olive Oil for 5-7 minutes and then season with red pepper flakes, salt and pepper.
Next you need to prepare the Marinara Sauce. We like using Holland House Cooking Wines, they are flavorful and you don’t have to open a full bottle of wine for a small amount to cook with.
For the sauce on the bottom, Doug combined Cottage Cheese with seasonings and spread it evenly in the baking pan. Boil the noodles, combine the filling ingredients, roll up and place in a baking dish, top with Marinara Sauce and Mozzarella Cheese.
Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.