


Garden-Vegetable Lasagna Rollups
(Serves 6-8) INGREDIENTS: 10-12 lasagna noodles, cooked al dente (soft, but not soggy) 1 jar (24 oz.) of your favorite pasta sauce, divided ½ teaspoon dried basil or rolled sage or Italian seasoning ¼ teaspoon salt 1 bunch of baby spinach, washed (or pre-washed baby spinach) 1 lg. green bell pepper 1 med. yellow summer squash (or zucchini) 3 - 4 green onions, thinly sliced 1 lg. egg (or two small eggs), beaten 1 - 15 ounce container of Ricotta cheese (about 2 cups) 1 ½ cup Parmesan cheese, finely grated and divided (or Romano or Asiago) 1 - 16 ounce block or ball of firm Mozzarella cheese, (not fresh mozzarella) sliced into 10 to 12 slices



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Copyright 2018 Catherine A. Hamilton
About the Author

Catherine A. Hamilton
Catherine Hamilton, a Catholic freelance writer, member of Catholic Writers Guild, and Benedictine Oblate, has articles in magazines and newspapers. Nine Days--Poems Remembering Pope John II (2015), is available on Amazon. In the year 2000, Hamilton met Pope John Paul II in his private library while on pilgrimage. An Oregonian of Polish decent, she lives with her husband of twenty-five years and is blessed with five stepchildren and four grandsons.
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