One of the first dinners I ever made for the Sweetie Pie, before we were even married, was a vegetarian lasagna. It was stuffed with zucchini and spinach and lots and lots of cheese. I no longer get to partake in the gluten-y, cheese-y yummy-ness (thanks, chronic illness!), but the rest of my family still loves a good veggie lasagna. So when I saw this twist on the traditional lasagna, I knew we had to try it.

Sure enough, it was quite a crowd pleaser. The only thing I had to buy was the lasagna noodles and some cheese, which made it budget friendly to boot. I typically use frozen spinach in my lasagna, but here I used fresh collard greens (Don’t look at me like that. I’m a southern girl! They were on sale!) The Sweetie Pie commented that he really liked the use of fresh greens and asked if we could have it that way again.

My only issues with this recipe were with the quantities of ingredients. I felt they were way off. I was trying to double the recipe and ended up roughly doubling the amount of noodles, tripling the cheese (but not the greens), and doubling the tomato sauce (but not the onions or cheese). The recipe below reflects my best guess as to what quantities I ended up using. My best advice: buy more than needed, hold the quantities loosely, and use your intuition.

Plan to Eat users, click on the recipe title below to import the recipe into your account.

Lasagna Roll-Ups

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

  • 16 oz. box lasagna noodles
  • bunches organic spinach, chard or other greens, finely chopped
  • 6 Tbs grated Parmesan
  • 3 cups cottage cheese or ricotta cheese
  • 34 tsp nutmeg
  • 1 cup onion, sliced
  • 2 cups shredded cheese
  • 8 cups tomato sauce
  • 4 cloves garlic, minced
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp marjoram

Method

For instructions, see page 119 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

You may also like...

Skip to content