The Recipes: Veggie lasagna rolls

Veggie lasagna rolls

9 lasagna noodles (or a dozen depends on how full you want them, I did 9, had about 1/2 cup extra filling that I mixed in with homefries in a skillet for breakfast!!!)

1 green pepper

1 yellow onion

1/2 bunch celery

1/2 bunch carrots

1/4 cup olive oil

2 T garlic

1t salt (I had a curry salt mixture!)

1 T oregano

3 eggs

6oz jalapeño cream cheese

1 1/2 cup parmasean

1/4 cup pesto

Handful fresh herbs chopped

(We had basil, parsley, and scallions)

1 T lemon juice

1/4 cup maple syrup

1 jar your favorite marinara 24oz

(I use a merlot based sauce!! Yum!)

Extra 3/4 cup parmasean cheese

First par boil noodles, rinse them and set aside.

Then heat up cast iron with oil, garlic and salt... and start chopping veggies.

Chop chop chop

Get all the above veggies In the cast iron and Chop herbs

While the veggies reduce gather the other ingredients in a large bowl. And set up the pasta noodles for stuffing and the pans with sauce

Vigorously combine the reduced veggies with the other ingredients (if there is time let it cool, but there usually isn't, and in that case work fast when u roll up! Ha!)

(Reduced veggies somewhat crisp to pan and are about half the volume!)