Havarti Vegetable Lasagna Rolls
Let the kids help prepare these fun vegetable rolls for an appetizer or side dish. With colorful squash and two types of cheese, it’s festive nutrition.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 small green pepper, seeded and finely chopped
2 cloves garlic, finely minced
1 yellow squash, finely chopped
1 zucchini squash, finely chopped
1 small head radicchio, cored and very thinly sliced
salt and pepper to taste
3 cups (12 ounces) shredded Dofino Havarti with Basil
9 cooked lasagna noodles
1/2 cup (1-1/2 ounces) grated Parmesan cheese
Simple Tomato Basil Sauce:
1 can (16 ounces) peeled tomatoes, chopped, with juice
1 tablespoon finely chopped basil
1 teaspoon sugar
salt and pepper to taste
Methods
Heat oil in large skillet over medium heat. Saute onion, green pepper, garlic and squash 5 to 7 minutes. Stir in radicchio. Saute 1 to 2 minutes. Remove pan from heat. Season to taste. Cool 30 minutes. Drain. Toss with Dofino Havarti with Basil.
Butter a 9 inch square baking pan. On each length of lasagna noodle, spread ? cup vegetable-cheese mixture. Roll up. Lay seam-side down in pan. Cover. Bake at 350° F for 20 minutes.
Prepare sauce while baking. In a medium saucepan, combine tomatoes, basil, sugar, salt and pepper. Simmer over low heat until serving. Uncover. Sprinkle with Parmesan cheese. Bake at 350° F, uncovered, for 10 minutes, until lasagna rolls are lightly browned. Serve with Tomato Basil Sauce.
Makes 9 servings
