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Recipe Ingredients

  • 1 tsp. olive oil
  • 2/3 cup packaged matchstick carrots or shredded carrots*
  • 2/3 cup sliced baby bella or button mushrooms*
  • 1/2 cup chopped onion*
  • 1/2 cup chopped zucchini*
  • 1 Tbsp. bottled chopped garlic
  • 1/2 tsp.salt
  • 1/2 tsp. pepper
  • 2 cups Frigo® Part Skim Ricotta cheese
  • 1 cup Frigo® Shredded Mozzarella cheese, divided
  • 1/2 cup Frigo® grated fresh Parmesan cheese, divided
  • 1/2 cup chopped fresh basil
  • 1 large egg
  • 1 tsp. balsamic vinegar
  • 10 whole-wheat or regular lasagna noodles, cooked
  • Cooking spray
  • 1-1/2 cups bottled light tomato and basil pasta sauce
*Many stores offer pre-chopped vegetables to save time.

Recipe Directions

Preheat oven to 375°.

Heat oil in a large non-stick skillet over medium-high heat. Add carrots and next 6 ingredients; sauté 4 minutes. Remove from heat; set aside.
Combine Ricotta, 1/2 cup Mozzarella, 1/4 cup Parmesan, basil, and egg; stir well. Stir in sautéed vegetables and vinegar.
Spread about 1/2 cup vegetable-cheese mixture down the center of each noodle, and roll up. Place rolls, seam side down, in a 13 x 9-inch baking dish coated with cooking spray.
Spoon sauce evenly over rolls. Cover with non-stick foil or foil coated with cooking spray. Bake, covered, at 375° for 20 to 25 minutes. Sprinkle evenly with remaining 1/2 cup Mozzarella and 1/4 cup Parmesan; bake, covered, an additional 5 minutes.

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