Vegetarian Lasagna Roll Ups

I know its been a while since I've posted here. Mostly this is due to the fact that I hadn't been up to cooking anything too fabulous and didn't feel the need to share. I'm almost 4 weeks into the second trimester of my pregnancy, and I'm starting to feel more like me. Tonight, I decided I would scour the net and tweak a recipe for the first time in a while.

I have had a really hard time eating meat during my pregnancy. My midwife said that most women that have this food aversion usually experience it during the whole pregnancy. I force myself, but I'm always looking for yummy recipes to get me out of my cucumbers and vinegar slump.

This recipe seemed promising and Jeff actually approved it! So, I tweaked it to suit what I knew would make it taste better (atleast according to me.) You can find the original recipe here.

Don't let the word Vegetarian make you nervous. You can add meat the sauce still if you think you're missing something, but I didn't see the need to add it if the original recipe was okay without it. Plus, it will be plenty cheesy!

You will need:

1 jar/recipe of pesto (I used a packet of Knorr's Pesto Sauce Mix. It actually reconstitutes to a decent tasting pesto, and this is coming from someone who prefers to make her own pesto in a food processor or blender!)

1/2 -1 c Parmesan cheese (depends on how cheesy you want it. I used about half a cup because it also adds a salty flavor and I didn't want it to be too salty)

1/2 tsp garlic powder

1 large container of Ricotta Cheese

2 eggs

Mix these ingredients together in a large bowl and set aside

Boil 1 package of lasagna noodles. Drain and cool before handling.

Spread 1/4 cup of cheese mixture on each noodle and roll it like a jelly roll. Place in a greased 9x13 baking pan.

Cover with 1 jar spaghetti sauce of your choice (Jeff and I are in LOVE with the Smooth Prego Veggie Smart! Honestly, you should try it! Its almost as good as homemade sauce. Its just SO TASTY!)

Cover the sauce with shredded Mozzarella (or cheddar if that's your preference)

Bake covered for 30 minutes in a 400 degree oven then take the cover off and bake for another 10 minutes until the cheese is bubbling and browning a bit.

Allow to sit for 5-10 minutes before serving.


This is a delish dish! Bon Appetit darlings!