Veggie Alfredo Lasagna Rolls

• 16 oz ricotta cheese
• 2 eggs, beaten
• 2 Tbsp fresh parsley, chopped
• 2 tsp dried basil
• 1 tsp salt
• ½ tsp pepper
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 8 lasagna noodles, cooked and drained
• 2 cups red pepper, chopped
• 2 cups zucchini, chopped
• 2 cups mushrooms, chopped
• Montreal Steak Seasoning to taste
• 2 Tbsp canola oil
• 1 Tbsp butter
• 1 jar La Famiglia DelGrosso Aunt Linda’s Classic Alfredo Sauce

1. Preheat oven to 350 degrees.
2. Combine ricotta, eggs, parsley, basil, salt and pepper, and mix thoroughly until well blended.
3. Heat a large sauté pan on medium heat and add oil and butter.
4. Season mushrooms, zucchini, and red peppers with Montreal Steak Seasoning and sauté until vegetables are soft.
5. Heat Alfredo sauce in a small pot on low.
6. Lay cooked lasagna noodles on a flat surface.
7. Pour Alfredo sauce in bottom of a 9x13 baking dish, just enough to coat the bottom of the pan.
8. Spread a small amount of ricotta cheese mixture over one lasagna noodle, sprinkle with Parmesan and mozzarella cheeses, add vegetables, and roll up like a pinwheel. Repeat for a total of 8 lasagna rolls, reserving extra vegetables to go on top after baking.
9. Place lasagna rolls in your baking dish, seam side down. Cover with the rest of the sauce.
10. Cover with foil and bake for 40 minutes.
11. Remove from oven and add the rest of the sautéed vegetables on top of each lasagna roll.

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• Instead of filling and rolling one lasagna noodle at a time, you can fill all 8 lasagna rolls before you roll them up in case you have to make ingredient adjustments.
• For added nutrients, try spinach.