Glee Star Lea Michele’s Vegetarian Lasagna Roll-up Recipe

Fox phenomenon Glee returned a couple of weeks ago, and fans could not be more excited to spend their Tuesday nights singing along with the musical cast. Actress Lea Michele plays perfectionist and self-proclaimed star vocalist Rachel Berry on Glee. In reality, Lea Michele has more than lived up to her Glee character Rachel’s dreams. Lea made her Broadway debut at age 8 and has continued to sing to sold-out crowds ever since.

To keep up with her busy Glee schedule, Lea Michele needs to eat healthy, balanced meals. A great way to eat healthily when you don’t have a lot of time is to cook one recipe that will provide several meals throughout the week. Lea Michele’s Vegetarian Lasagna Roll-up Recipe includes a variety of veggies, for vitamins and fiber, and cheese, for protein and calcium. To make the recipe a bit healthier, try substituting low-fat cheese or using less cheese and adding more vegetables. Bon appétit!

Vegetarian Lasagna Roll-up Ingredients

• 2 tsp. olive oil
• 1 large bunch of broccoli, stems removed, finely chopped
• 1 16 oz. bag of baby carrots, chopped
• 1 16 oz. box of lasagna noodles
• 1 32 oz. container ricotta cheese
• 1 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. basil
• 1/4 cup parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 24 oz. jars tomato sauce (reserve half for final topping)

Vegetarian Lasagna Roll-up Directions

1. Preheat oven to 350
2. In large skillet, heat olive oil and sauté chopped broccoli and carrots until tender, about 7 minutes
3. Place in large bowl and refrigerate until cool
4. Cool noodles, drain and lay flat to cool
5. Mix ricotta with garlic powder, oregano, basil and salt to taste
6. Add ricotta mixture, parmesan, and mozzarella to bowl of broccoli and carrots, mix well with spoon
7. Using a spatula, spread 1/2 cup filling on to the length of each lasagna noodle, leaving 1/2 inch at each end so roll ups do not overflow, roll each one tightly
8. Spread half of tomato sauce on bottom of deep baking pan, seam side down
9. Bake 45 minutes
10. Remove and top with remaining tomato sauce, cook for 15 more minutes

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