Gay Lea Recipes - Vegetable Lasagna Swirls (Pasta Twist)

Ingredients:

8	lasagna noodles
3 tbsp	butter	45 mL
4 cups	chopped fresh mushrooms	1 L
1 cup	chopped onion	250 mL
1 pkg	chopped frozen spinach, thawed, squeezed dry	300 g
2	eggs, beaten
2 cups	shredded Canadian Mozzarella* cheese	500 mL
1 cup	Canadian Cottage** cheese	250 mL
1/2 cup	grated Canadian Parmesan cheese	125 mL
	Salt and pepper
3	cans pizza sauce	7 1/2 oz/213 mL each

Preheat oven to 350 °F (180 °C).

In large saucepan or Dutch oven, cook lasagna according to package directions; drain. In large frypan, melt butter. Sauté mushrooms and onion until tender and liquid has evaporated; let cool. Stir in spinach, eggs, Canadian Mozzarella, Cottage and Parmesan cheeses. Add salt and pepper to taste.

Spread about 3/4 cup (175 mL) cheese mixture along each noodle, leaving 1 inch (2.5 cm) at one end uncovered. Roll up from filled end. Carefully cut rolls in half crosswise. Spread pizza sauce in 3-qt (3 L) rectangular baking dish. Arrange rolls, curly edges up, in sauce. Cover and bake 45 minutes or until heated through.

Vegetable Lasagna:

In shallow 3 qt (3 L) rectangular baking dish, alternately layer half of the lasagna noodles, half the vegetable-cheese mixture and half the sauce; repeat layers. Bake as above.

* Change the taste of this great recipe by using shredded Canadian Provolone or Fontina cheese.

** Canadian Ricotta cheese can also be used for this recipe.

Credit: Dairy Farmers of Canada (www.dairygoodness.ca) / Photo and recipe from Cooking Made Easy, Š1996, Brimar Publishing Inc.