Vegetable Lasagna Roll-Ups

MM: Vegetable Lasagna Roll-Ups
---------- Recipe via Meal-Master (tm) v8.02

Title: Vegetable Lasagna Roll-Ups
Categories: Pasta
Yield: 1 recipe

------------------------- FILLING-------------------------
1 c Part-skim ricotta cheese
1/4 c Part-skim mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese
8 oz Fresh spinach, washed and
-coarsely chopped
1 cn (15 oz) white kidney beans
-drained and rinsed
2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles

---------------------------SAUCE---------------------------
3 ts Extra-light olive oil with
-a dash of sesame oil
2 c Chopped onions
2 Cloves garlic, peeled,
-chopped
2 c Finely diced eggplant
1 lg Red bell pepper, seeded
-and finely diced
2 tb Low-sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
-with liquid
1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
-cheese

Combine in a large mixing bowl the three cheeses, the
spinach, half the beans, half the oregano, and half
the basil. Set aside.

Cook the noodles al dente. Cool them under cold water
when they're cooked the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil
into a large skillet over medium-high heat and fry the
onions and the garlic for 5 minutes, stirring often.
Transfer half to the spinach and cheese filling and
set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a
medium heat, cook the eggplant for 8 minutes, stirring
often. It's important that the bottom of the pan does
not scorch. Spoon the cooked eggplant into the filling
mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium
heat, cook the red bell pepper for 3 minutes. Spoon
the cooked pepper into the filling mixture. Wipe the
pan clean.

Add the tomato paste to the same pan and, over medium
heat, cook until it turns brown--about 5 minutes. It
is very important it doesn't burn but just browns.
Stir in the red pepper flakes and the wine, bring to a
boil, lower the heat to a simmer and reduce the liquid
by about one fourth--about 15 minutes. Add the canned
tomatoes and their liquid, stirring until the tomatoes
break into pieces.

Add the remaining beans, oregano, basil, and reserved
cooked onions and garlic and cook for 5 minutes at a
very low simmer. Stir in the lemon juice, salt, and
black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2
cup of the filling into a rough ball, lay on one end
of the lasagna and roll it up end to end. Repeat with
the remaining noodles.

Pour the sauce into a 9" X 13" baking pan. Place the
lasagna rolls on top, seam side down, and spoon some
of the sauce over them. Cover with aluminum foil and
bake for 40 minutes. Remove the foil, sprinkle with
Parmesan cheese and bake for 5 minutes.

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