Vegetable lasagna \"curls\"

Yield: 6 servings

Measure Ingredient
12 \N Lasagna noodles
1 pounds Tofu cottage cheese
2 cups Broccoli flowerets
1 cup Mushrooms; chopped
2 \N Green onions; diced
2 tablespoons Basil, fresh; chopped
1 teaspoon Oregano, fresh; chopped
1 tablespoon Parsley, fresh; chopped
2 cups Marinara sauce
2 tablespoons Nutritional yeast flakes

Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes.

Drain, rinse and keep in cold water until ready to use.

Mix remaining ingredients in a medium size bowl. Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.

Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.

Cover with marinara sauce and bake 20 minutes, covered. Remove cover, and bake 20 minutes more.

Sprinkle with nutritional yeast flakes.

From the files of DEEANNE

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