Vegetable Lasagna rolla by Shubha

Ingredients :

Lasagna sheets - 15

Spinach frozen - 2 cup (thawed and water squeezed out)

Shredded parmesan Cheese - 2 tbsp

Sweet corn kernels - 1 tbsp

Olive oil - 3 tbsp

Garlic cloves - 4 finely chopped

Ricotta Cheese - 3/4 cup

Chopped mushroom - 1 cup

Dried / fresh oregano - 3 tsp

Dried / fresh Basil - 2 tsp

Mozerella cheese shredded or sheets - 1 cup

Salt & Pepper - according to taste

Store bought Prego sauce / marinara sauce - 4 cups

Method :

Preheat the oven to 450 degree F.

Boil the water in a big vessel. Add salt and oil to the water. Now add the lasgna sheets. See that u use fresh and good quality lasagna sheet as old sheets will break into pieces when ur trying to roll it.

Firstly make the filling as u have to work fast once the noodles is done. Orelse u can work simultaneously when the noodle is cooking.

In a big bowl add the ricotta cheese and cream it well. Add the thawed spinach, garlic,mushrooms, oregano, basil, salt, pepper and mix well. Finally add the parmesan cheese and corn kernels and mix well. Keep aside.

Cook the Noodles until its tender enough to roll yet firm to bite. Drain the water and arrange the noodles seperately on a foil sheet, so that it doesnt stick together.

Grease a 13X9 inch glass baking dish with olive oil. U can use any glass baking dish..but I prefer this one..:). Pour 1 cup of prego sauce and spread it evenly on the baking dish.

Work on 4 noodles at a time on a flat surface. Spread 3 tablespoon full of the cheese and spinach filling evenly on each lasagna sheet. Starting at one end roll each noodle like a jelly roll. Now lay the roll on the Baking dish, seam side down. Roll all the noodles this way and arrnage them in the baking dish. See that the rolls dont touch each other. Pour 2 cups of prego sauce evely on top of the rolls. Garnish with pepper, mozerella sauce and some oregano which is optional. Cover the dish tightly with an aluminium foil and bake for about 20 minutes until the sauce bubbles a bit.

Uncover the baking dish and bake again for 15 minutes or till the cheese on top becomes golden brown in colour. Off the oven and let the lasagna stay in for 10 minutes. Serve hot with the left over prego / marinara sauce.

Variation : I didnt use the mozarella cheese for the topping / garnish as I was trying to reduce the intake of cheese. Instead I topped each roll with a blob of feta cheese... which was okay in taste.:)