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Spring Vegetable Lasagna Roll-Ups

Spring Vegetable Lasagna Roll-Ups

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Servings: Serves 6

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

12 lasagna noodles
1 Tbsp. extra-virgin olive oil
1 bunch asparagus, ends trimmed and discarded, stems cut into 1/2" pieces
1 small leek, halved lengthwise, thoroughly rinsed, and white and light green parts sliced thin crosswise (1 cup)
1 cup frozen peas
1 garlic clove, minced
Salt and pepper
1 (15-oz.) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
2 Tbsp. chopped fresh basil, plus more for garnish
1 cup heavy cream
3/4 cup Hannaford Pesto Sauce

directions:

1. Heat oven to 350. Cook and drain lasagna noodles according to package instructions.
2. Heat oil in a large skillet over medium heat until shimmering. Add asparagus and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add peas and garlic and cook until peas are just tender, about 2 minutes; season with salt and pepper to taste and set aside.
3. In a medium bowl, mix together ricotta, mozzarella, Parmesan, egg, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, whisk together heavy cream and pesto and season with salt and pepper to taste.
4. Spread 1/2 cup pesto-cream mixture in a greased 9x13" baking dish. Working with one noodle at a time, spread 1/4 cup cheese mixture evenly over noodle, followed by 1/4 cup vegetable mixture. Roll noodle up and place seam-side-down in dish. Repeat with remaining noodles.
5. Pour remaining pesto-cream mixture evenly over lasagna rolls. Cover dish tightly with foil and bake until noodles are tender and sauce is bubbling, about 35 minutes. Remove from oven and let sit, uncovered, for 10 minutes. Sprinkle with more basil and serve.
Source: Hannaford fresh Magazine, March - April 2017

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Quantity Ingredients coupon
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12 lasagna noodles  
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1 Tbsp. extra-virgin olive oil  
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1 bunch asparagus, ends trimmed and discarded, stems cut into 1/2" pieces  
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1 small leek, halved lengthwise, thoroughly rinsed, and white and light green parts sliced thin crosswise (1 cup)  
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1 cup frozen peas  
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1 garlic clove, minced  
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Salt and pepper  
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1 (15-oz.) container ricotta cheese  
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1 cup shredded mozzarella cheese  
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1/2 cup grated Parmesan cheese  
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1 large egg, beaten  
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2 Tbsp. chopped fresh basil, plus more for garnish  
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1 cup heavy cream  
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3/4 cup Hannaford Pesto Sauce  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 830 kcal (41%)
Calories from Fat 423 kcal (0%)
Total Fat 47 g (72%)
Saturated Fat 19 g (95%)
Cholesterol 95 mg (31%)
Sodium 520 mg (21%)
Total Carbohydrates 73 g (24%)
Dietary Fiber 7 g (28%)
Protein 29 g (48%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Spring Vegetable Lasagna Roll-Ups is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Great way to get your veggies This dish had a lot of flavor. Did not miss not having meat.
Date published: 2017-08-03
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