Lasagna Rollups

Ingredients

3 Tbsp butter

2 cups onion, finely chopped, divided

8 oz mushrooms, finely chopped

½ cup grated carrot

3 teaspoons minced garlic

½ cup water

1 (15 oz) can tomato sauce

1 (16 oz) can petite diced tomatoes

1 Tbsp Italian Seasoning

1/8 tsp red pepper flakes

½ tsp salt

1 (16 oz) container Appel Farms Quark

1 1/2 cups Appel Farms Parmesan, divided

1 egg

8 oz frozen chopped spinach, thawed and squeezed to remove as much moisture as possible

1 Tbsp basil

9 lasagna noodles, cooked al dente and drained

½ cup Scamorza (or substitute low moisture mozzarella), grated

Fresh Basil, if desired

Instructions

In a large saucepan, sauté the carrots, mushrooms, and half of the onion in butter until soft. Remove from the pan and place in a medium bowl.  

Return the pan to the heat and sauté the remaining onion until soft. Add the garlic and sauté for 30 seconds. Add the water, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and salt. Bring to a boil. Reduce the heat, cover, and simmer for 10 minutes.

Mix the Quark,1 cup parmesan, egg, spinach, and basil in the bowl with the reserved vegetables.

Lay out the cooked lasagna noodles on wax paper or a silpat, divide the quark mixture evenly, and spread over the noodles. Roll the noodles jelly roll style.

Spread 1/3 of the tomato mixture in a 9x13 pan. Nestle the lasagna noodles seam side down in the sauce and top with the remaining sauce. Cover with foil and bake for 30 minutes.

Remove the foil and top with the remaining parmesan and the Scamorza. Bake an additional 10-20 minutes or until the cheese is melted and the sauce is bubbly. 

Top with chopped fresh basil, if desired.