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Prep Time: Cook Time: Total Time:
14 oz. can tomato sauce with Italian herbs
1 Tbsp. olive oil
1 medium yellow onion, peeled & chopped
10 oz. pkg. frozen chopped broccoli, thawed
15 oz. ricotta cheese
1/2 c. shredded Parmesan cheese
1 large egg, beaten
1/2 tsp. salt
12 lasagna sheets from a 1 lb. box
8 oz. can tomato sauce with Italian herbs
2 c. shredded Mozzarella cheese
Preheat your oven to 375 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
Spread the 14 ounce can of tomato sauce evenly in the bottom of your coated baking dish.
In a frying pan over medium-low heat, heat the olive oil. In it, saute the onions for 3 minutes or until softened. Add the broccoli and continue to saute for 5 minutes more. Remove from heat and cool mixture slightly.
In a mixing bowl, whisk the ricotta cheese, Parmesan cheese, the egg & salt together until well combined. Fold in the broccoli mixture. Set aside.
In a large pasta pan filled with boiling salted water, cook the lasagna noodles until just before al dente according to packaging directions. Drain well and place noodles on a clean work surface. Place a lasagna sheet onto a clean work surface and spoon about 2 tablespoons of broccoli cheese filling on the lasagna noodle. Spread the filling onto three quarters of each lasagna noodle, leaving the top quarter exposed. Roll the noodle and place in the baking dish seam side down. Repeat with remaining noodles.
Spread the additional 8 ounce can of tomato sauce on top of the lasagna rolls. Sprinkle mozzarella cheese on top. Cover loosely with aluminum foil and bake for 25-30 minutes or until the cheese is melted and the lasagna rolls are piping hot. Serves 6-8
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LASAGNA & BROCCOLI ROLL-UPS
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Category: Recipes
Prep Time: Cook Time: Total Time:
14 oz. can tomato sauce with Italian herbs
1 Tbsp. olive oil
1 medium yellow onion, peeled & chopped
10 oz. pkg. frozen chopped broccoli, thawed
15 oz. ricotta cheese
1/2 c. shredded Parmesan cheese
1 large egg, beaten
1/2 tsp. salt
12 lasagna sheets from a 1 lb. box
8 oz. can tomato sauce with Italian herbs
2 c. shredded Mozzarella cheese
Preheat your oven to 375 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
Spread the 14 ounce can of tomato sauce evenly in the bottom of your coated baking dish.
In a frying pan over medium-low heat, heat the olive oil. In it, saute the onions for 3 minutes or until softened. Add the broccoli and continue to saute for 5 minutes more. Remove from heat and cool mixture slightly.
In a mixing bowl, whisk the ricotta cheese, Parmesan cheese, the egg & salt together until well combined. Fold in the broccoli mixture. Set aside.
In a large pasta pan filled with boiling salted water, cook the lasagna noodles until just before al dente according to packaging directions. Drain well and place noodles on a clean work surface. Place a lasagna sheet onto a clean work surface and spoon about 2 tablespoons of broccoli cheese filling on the lasagna noodle. Spread the filling onto three quarters of each lasagna noodle, leaving the top quarter exposed. Roll the noodle and place in the baking dish seam side down. Repeat with remaining noodles.
Spread the additional 8 ounce can of tomato sauce on top of the lasagna rolls. Sprinkle mozzarella cheese on top. Cover loosely with aluminum foil and bake for 25-30 minutes or until the cheese is melted and the lasagna rolls are piping hot. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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