Creamy Veggie Lasagna Rollups
1 box oven ready lasagna
1 medium eggplant, cut in half moons
2 zucchini, sliced in circles
Oil, for roasting
1 lb cremini mushrooms, sliced
1 bunch fresh basil
6 oz cream cheese
2 tsp salt
1/2 tsp ground black pepper
4 large garlic cloves, finely minced
1 cup grated Parmesan cheese.
1 cup heavy whipping cream
114 oz can tomato sauce
128 oz can diced tomatoes
1 cup grated mozzarella cheese
Preheat oven to 400°F.
Salt eggplant and let drain for 20 minutes. Place eggplant on a parchment lined baking tray and drizzle with oil. Roast for 10 to 15 minutes, until golden brown. Set aside.
In a medium bowl, combine the cream cheese, salt and pepper, garlic, Parmesan and cream and mix well.
Place lasagna sheets in a single layer in a glass Pyrex and pour boiling water over them.
Remove softened lasagna pieces from the Pyrex and place on a parchment lined baking tray. Spread cream mixture on each piece of pasta. Layer with eggplant, mushrooms, zucchini and basil, then roll up.
Pour tomato sauce into a large, deep frying pan or oven proof dish. Place each rolled lasagna standing up on top of the sauce. Repeat until all the lasagna is used up.
Sprinkle the mozzarella cheese over the lasagna rolls, then pour the diced tomatoes over the entire dish.
Cover with wet crinkled parchment paper and a lid.
Reduce heat to 375°F and bake for 30 to 40 minutes.
Lower heat to 350°F. Remove the parchment paper and bake for another 15 minutes to brown the top.
Garnish with fresh basil.
