I always try to sneak vegetables into meals for my kids. So far I have been blessed with kids that eat vegetables but it's still fun for me! I'm also amazed at how many adults still don't like vegetables (or think they don't like vegetables) so it's fun to trick them too! Lasagna is a great way to hide a lot of vegetables and serving it with my Creamy Sweet Potato Marinara Sauce, you get more vegetables and some tofu for protein ... they'll never suspect it!
My kids don't love lasagna. I don't know if the big slice is too intimidating or what it is, but I decided to try lasagna as a 'roll-up' and see if they would eat it. It didn't work 100% but one out of two kids isn't bad and Paul and I loved it.
Spinach Lasagna Roll-Ups
1/2 c mushrooms, small diced
1/3 c red peppers, small diced
1/3 c zucchini, small diced
1/4 c leeks, small diced
10 oz frozen spinach, thaw and squeeze all of the water out
1/2 c cottage cheese
2 oz cream cheese
1/2 c shredded parmesan cheese
1 t italian seasoning
1/2 t salt
6 lasagna noodles
1 c Creamy Sweet Potato Marinara Sauce (recipe follows)
Sauté mushrooms, peppers, zucchini and leeks in a little oil until all liquid has evaporated. Add in spinach, cheeses, italian seasoning and salt.
Cook lasagna noodles. Let them dry a bit but don't leave them sit too long. Divide the mixture evenly amongst the six noodles. Roll them up. The noodles will stick to each other if they aren't too wet. Place in a sprayed pan. Cover with Sweet Potato Marinara Sauce.
Bake at 375 for 25-30 minutes.
Creamy Sweet Potato Marinara Sauce
Makes 2 1/2 cups
1 sweet potato, about 2 1/2 cups cubed
3 garlic cloves
2 roma tomatos, diced
4 oz silken tofu
5 basil leaves
3 sprigs of thyme
1 t salt
3/4 t pepper
Cook sweet potatoes until very tender.
Sauté onion and garlic in a little oil. Add tomatoes.
Put everything in a bowl and purée with an immersion blender. Use a food processor or regular blender if you don't have an immersion blender.