Pasta recipes
Lasagna Roll-Ups
4 fresh lasagna sheets
3 cups store bought marinara sauce (750ml)
1/2 cup whipping cream (125ml)
8 oz ground chicken (250g)
1 cup meatless ground (250ml)
1 cup ricotta cheese (250ml)
1/4 cup grated parmesan (65ml)
1 1/2 cups shredded mozzarella (375ml)
1/2 cup chopped mushrooms (125ml)
1/2 cup grated zucchini (125ml)
1/2 cup sliced, roasted red peppers (125ml)
1 pkg frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped, cooked broccoli (250ml)
1 tbsp butter (15ml)
1 tbsp canola oil (15ml)
freshly ground black pepper

Preheat oven to 375F In a nonstick skillet, over medium-high heat, add oil and cook chicken until no longer pink. Remove from heat and let cool. In a nonstick skillet, over medium heat, add butter and cook mushrooms and zucchini.

Remove from heat and let cool. Combine ricotta and parmesan. Divide tomato sauce into 2 bowls; add cooked chicken to one bowl and meat substitute to the other. Add mushrooms, zucchini and broccoli. Using a fluted pastry cutter, cut lasagna sheets into 2 inch strips.

Brush two ends with water and press ends together to create 16 inch strips. Spread 3 tbsp of tomato sauce mixture on the length of noodle strips. Spread ricotta and parmesan cheese mixture on the length of noodle strips.

Spread 1 tbsp of spinach at one end and top with red pepper strips on top. Roll up each noodle into a spiral. Spread 1.5 cups of sauce on the bottom of a 8 X 8 baking pan.

Place roll-ups on top of sauce. Sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes. Remove from oven and let stand for 10 minutes.

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