Vegetable Lasagna Rollatini

Mmmmm pasta…. and pesto. Two things I have been craving lately. I know, weird, right? It’s practically summer and I should be thinking about light and fresh vegetables but whatever. The heart, errr I mean stomach, wants what it wants.

I did though incorporate a lot of vegetables into this lasagna. Mainly because my guys friends that came over are total health nuts. No, but really, they are. I thought about making this dish vegan for a hot second but just couldn’t bring myself to make lasagna without cheese. I’m just not there yet. But vegans and vegetarians alike feel free to post your substitutions, I’m always looking for something different!

I did add some super healthy and of course spicy kale pesto! Really added some flavor to this dish.


You’ll need:
10 Lasagna Noodles
1/2 of a small Eggplant
1 cup of diced Cremini or Baby Portobello Mushrooms (they are the same thing!)
1/2 a large White onion
1 large can of Tomato Sauce
1/2 a bushel of Kale
6 cloves Garlic
6 tablespoons of Olive Oil
Kosher Salt
1 small Lemon
1/2 a Jalapeno
Couple splashes of week-old red wine
1 cup of Ricotta cheese
Mozzarella cheese
Romano or Parmesan cheese to top

First, preheat your oven to 425 degrees. Then boil the lasagna noodles. Even if you buy no boil noodles, still need to boil them so they are soft enough to roll.

Only need to boil the noodles for 3-4 minutes. Drain the water and separate the noodles. If you don’t they will stick together and tear! Set these aside.

Now onto the kale pesto! I made this just like I made all my other pestos, except I used kale. Wash and remove the stalks from the kale. This post shows you how to remove the stalks of the kale.

In a food processor, combine chopped kale, garlic, lemon juice, jalapeno, olive oil and kosher salt until fully incorporated and smooth. Set aside.

Dice up the onion.

Wash and dice up the cremini mushrooms.

Now onto the eggplant!

Slice the eggplant then proceed to dice it up.

Combine the onion, mushrooms and eggplant into a large skillet. Drizzle with olive oil and begin to saute.

Add 2-3 tablespoons of week old red wine or red wine vinegar. Stir that until absorbed.

After about 10 minutes, add a cup of ricotta. Turn off the heat and mix that up!

Remember those noodles? Now its time for the fun part!

Spoon the vegetables and ricotta over the noodles.

Top a little kale pesto over that. Not too much! It gets spicy with that jalapeno.

Roll that up!

Ta Da! Haha get it? It’s lasagna but all rolled up? Lasagna Rollatini!

Place the lasagna rolls into a baking pan sprayed with non-stick spray.

Smother those with tomato sauce.

Top with some mozzarella cheese.

Bake for 20-25 minutes at 425 degrees or until cheese is nice and bubbly!

So delish!

Cheesy… yum! Cranch better watch out, you’ve got hand model competition!

Your guests will be shocking surprised by how delicious their plates look!

I served this vegetable lasagna rollatini with roasted asparagus.

Dig in and enjoy!

What are your favorite lasagna substitutions?

Stuffed Mushrooms with Prosciutto and Gruyere

Here is yet another appetizer I brought to another potluck. Gotta say, I do love a potluck. Why? Because there is lots of sharing and you get to taste everything. Always my fav.

There are million different ways to prepare stuffed mushrooms and here is my take.

You’ll need:
1 lb Cremini mushrooms
1/2 a bunch of green onions
1 cup spinach
1 medium yellow onion
1/3 lb of thinly sliced prosciutto
Gruyere Cheese

You’ll also need:
1/2 cup of bread crumbs
1 tablespoon of butter
Italian Seasoning

Dice up the onion.

Mince up some garlic. Or if you’re like me, 6 cloves or so…

Chop up the spinach.

Ok, now time for the mushrooms. Be sure to wash them

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well, mushrooms are pretty dirty. The use a spoon to scoop out the stems. Set stems aside. We will use them for the stuffing.

Separate stems and ‘shrooms.

Now, dice up the stems.

Looking’ good.

In a skillet, sauté the mushroom caps with a tablespoon or so of butter. We want to soften these up a bit. Sauté on medium heat for 5-6minutes or until slightly tender.

While the ‘shrooms are on the stove, let’s slice up the prosciutto.

Oh, look who finally climbed out of her bed! Little Mimi has quite the nose for deli meat!

All sliced up.

Thinly slice your green onions. These are for the topping.

And thinly slice the gruyere too. Also for topping.

Combine all fresh ingredients in a large bowl. Add 1/2 cups of bread crumbs.

Add a few shakes of Italian seasoning.

A few pinches of kosher salt.

Mix that all up.

Don’t forget about these babies we had sautéing!

Lightly spread a little olive on the bottom of a large baking pan. Now, things are finally coming together! Start stuffing!

Ok, so… I made a wee bit too much stuffing. Instead of throwing it away, I just poured it all on top of the stuffed mushrooms. I knew everything was going to cool down so in the end it would be ok.

Then top everything with gruyere slices and green onions. If you didn’t want to use the extra stuffing, place a slice of gruyere over each mushroom and top with some green onions.

Bake at 325 degrees for about 30min or until cheese is melted and a little bubbly.

Omg… These smelled delicious!!

Mouth. Is. Watering.

So perfect for sharing!



Who is ready to eat?!?