Kid-Friendly
Florentine Lasagna Rolls
Romaine and Basil Salad
Ingredients
- 12 whole wheat lasagna noodles
- 1 (8-oz) pkg baby portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (25-oz) jar marinara sauce
- 1 (16-oz) pkg frozen chopped spinach, thawed
- 1 (8-oz) carton vegan nut-based ricotta cheese (such as Kite Hill)
- 1 Tbsp nutritional yeast
- ½ tsp salt
- ½ tsp pepper
- ½ cup small fresh basil leaves
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- Sauté mushrooms and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Add marinara; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened.
- Squeeze spinach between paper towels to drain. Stir together spinach, ricotta, nutritional yeast, salt, and pepper until blended.
- Spread mixture on one side of each noodle; roll noodles up, and place, seam sides down, in a greased 13- x 9-inch baking dish. Pour mushroom sauce over noodle rolls.
- Bake 20 minutes or until bubbly. Sprinkle with basil.
Side Dish Ingredients
- 6 cups chopped romaine lettuce
- ½ cup coarsely chopped fresh basil
- 2 green onions, chopped
- ½ cup ranch dressing
Side Dish Instructions
- Combine lettuce, basil and green onions.
- Toss with dressing.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
