Dinner

Vegetable Lasagna Roll-ups is for Dinner.

Vegetable Lasagna Roll-ups takes 15 minutes to prepare.

Vegetable Lasagna Roll-ups takes 45 minutes to cook.

Vegetable Lasagna Roll-ups makes 4 servings.

The ingredients for Vegetable Lasagna Roll-ups are:

1 eggplant, diced
2 tbsp olive oil for sauteing
10oz pkg of frozen spinach, thawed and drained
2 cups mushrooms, chopped
1 tsp cumin
salt and pepper to taste
12 whole wheat lasagna noodles, partially cooked, enough so you can roll them

1t olive oil
1 onion, chopped
2 cloves of garlic, pressed
28 oz can of diced tomatoes
1tsp sugar
3 tbsp fresh basil, chopped
2oz sliced or shredded mozzarella

Here is how you make Vegetable Lasagna Roll-ups:

4 servingsSaute eggplant in olive oil until it starts to soften. Add spinach, mushrooms, cumin, garlic, salt and pepper to taste. Cook for a few more minutes, stirring constantly.Sauce - saute onion and garlic in olive oil for a couple minutes, add tomatoes, sugar and basil, bring to a boil. Lower temp and simmer for 10 minutes.Assemble roll-ups by placing eggplant mixture on lasagna noodles, rolling and placing in a casserole dish in a single layer. Spoon sauce over. Sprinkle mozzarella over roll-ups. Cook at 375 for 30 minutes or until cheese is golden.Number of Servings: 4Recipe submitted by SparkPeople user KAYAK4EVER.

The nutritional information for Vegetable Lasagna Roll-ups is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 438.1

• Total Fat: 14.3 g
• Cholesterol: 8.2 mg
• Sodium: 364.3 mg
• Total Carbs: 65.1 g
• Dietary Fiber: 13.2 g
• Protein: 17.6 g