Lots of prep work, but a huge hit. I usually make a meat version and vegetarian version and freeze several casserole dishes of them. Makes at least two casseroles. This is pretty labor intensive, so I usually double and make 4 to 6 to freeze
Veggie insides (add a little of all or mix to taste)
1 large eggplant, peeled, diced, spread on cookie sheet, sprinkle with salt and pepper and roasted in oven until tender.
1 large sweet onion, slowly caramelized
1 cup of Grilled mixed mushrooms button, oyster, baby bella
1 zucchini, julienned, salted and peppered to taste, cooked until tender
4 cups of spinach or mixed greens, salted & peppered to taste, cooked until tender
1 lb of ground sausage (I use locally raised and produced ground sausage)
Cook until crumbled and lightly browned. Remove excess grease with a paper towel. Add 2 tbsp of grade B pure maple syrup and while stirring constantly cook and coat sausage until lightly caramelized
2 boxes of brown rice lasagna noodles cooked until just slightly underdone, cool and mix with 2 tbsp of olive oil to keep separated.
Ricotta mix (combine)
1 cup of Tuscan herbed parmesan, shredded
1 large container of ricotta cheese
2 tsp of dried basil
salt & pepper to taste
1 egg whisked first
Sauce (slow cook while preparing all other ingredients)
2 medium whole sweet tomatoes, chunked
1 can of tomato paste
2 cans of diced tomatoes
1 box of organic tomato bisque soup
1/4 cup of honey
1/4 cup of red wine
4 garlic cloves - crushed
1 tsp of dried bail
1 tsp of dried oregano
1 cup of shredded mozzarella
1 cup of shredded Tuscan parmesano Romano
1 package of fresh balled mozzarella, sliced
Basil leaves, fresh chopped
Grease pans, Coat bottom of pan with some sauce. Lay individual noodle out on work surface.
Coat the noodle with ricotta mix. Sprinkle with desired veggies and or meat. Be careful not to overload on any one thing and spread across whole noodle evenly. Sprinkle with shredded mozzarella and shredded Parmesan. Gently roll and place in pan. Coat each rollup with more sauce. If freezing the rollups I usually stop here. Place plastic wrap across the top layer so it is touching everything and no air can enter, cover with several tinfoil layers and label. Freeze up to 6 months. When ready to eat, thaw, then top each roll with a fresh slice of mozzarella and bake until bubbling and cheese has melted. Sprinkle with chopped fresh basil leaves and serve.