Gluten-Free Vegetable Lasagna Roll-Ups

Ingredients (12 servings)

• 1 box lasagna noodles – I use Tinkyada brand
• 1 1/2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 1/2 teaspoon garlic salt
• 1 teaspoon parsley flakes
• 1/2 teaspoon italian seasoning
• dash of pepper
• 1 small crown of broccoli
• 6 mini crimini mushrooms
• 1/2 cup chopped onion
• 1 small zucchini
• Spaghetti sauce

Instructions

Preheat oven to 350-375 degrees.

Boil your lasagna noodles per package instructions.

While noodles are boiling, prep your filling.

Combine the cheeses, egg, and seasonings.

Now prep the veggies: dice up the mushrooms, onions, and shred the top of a small broccoli crown.

Add veggies into the cheese mixture.

Slice up a small zucchini. Set aside.

Now your noodles are surely done boiling. Strain water and rinse with cool water.

Using a cutting board, lay out one or two lasagna noodles at a time.

Scoop a generous portion of filling onto the end of the noodle.

Fold lasagna noodle over and over, creating a “roll-up.”

While you are rolling the noodles up, insert zucchini slices along the way. Each roll up should have 2-3 zucchini slices, depending on how much filling you used in the roll up.

Repeat process for all the noodles.

Top the roll-ups with spaghetti sauce and a little sprinkle of parmesan cheese.

Bake roll-ups for 30-35 minutes, ensuring the filling is completely cooked.

Enjoy!