18 cooked lasagna noodles
1 large onion
1 large broccoli
1 large cauliflower
2 sweet potatoes
1 butternut squash
2 zucchini
2 large grated carrots
1 (16 oz.) container ricotta cheese
1/4 cup fine grated Parmesan cheese
1/4 cup fine grated Romano cheese
1 cup shredded Mozzarella cheese
1 cup shredded old Cheddar cheese
3 large eggs (beaten)
2 fresh garlic bulbs diced finely or crushed
4 tbsp. oregano
4 tbsp. basil
6 tbsp. sugar
4 (28 oz. ea.) cans crushed Italian tomatoes
1 (6 oz.) can tomato paste
6 tbsp. olive oil
salt and pepper, to taste

Set aside 18 cooked lasagna noodles (best kept in a pot of cold water until needed).

In a large pot put 3 tablespoons of the olive oil and all of the cloves from one of the crushed or diced garlic bulbs. Sauté on medium high heat for no more than 30 seconds. Add all the crushed tomatoes, basil and oregano. Lower heat to medium low and let simmer while preparing the rest of the recipe.

Finely chop broccoli, cauliflower and onion. Peel and very finely dice potato, squash and zucchini. Dice or crush all the cloves of one of the garlic bulbs.

Use a large skillet or a large wok on medium heat. Add 3 tablespoons of the olive oil and garlic, sauté for about 20 seconds, then add the potato, squash, zucchini and carrots. Sauté for about 3 to 5 minutes, then add the onions, broccoli and cauliflower. Continue to sauté until the veggies are tender (usually about 30 minutes).

At this point a large mixing bowl and an electric mixer is very handy. I have tried this next step in just a large mixing bowl and the use of a large wooden spoon and my own arm power and it is quite a chore, so I recommend the electric mixer.

Combine the sautéed veggies, ricotta cheese, Parmesan and Romano cheese and the 3 beaten eggs in a large mixing bowl. Mix these ingredients together well and set aside.

Check the sauce that is simmering and add the salt and pepper to taste, the tomato paste and the sugar. Let it simmer for 5 to 10 more minutes.

On a large cutting board (a wooden one works well but any cutting surface will do) place the lasagna noodles out straight and cut into half their lengths. Prepare 2 large lasagna pans placing just enough of the sauce to cover the bottom of the pan or pans.

ASSEMBLY:

Now for the fun... taking a halved lasagna noodle place about 2 tablespoons of the veggie, cheese and egg mixture into about the center of the noodle then roll the noodle over the mixture. Place the filled and rolled noodle into the lasagna pan and continue this process until all the noodles are filled, rolled and lined up in the lasagna pans.

If you have any of the veggie, cheese and egg mix left you may spread it along the layers of rolled noodles. Mix the shredded Mozzarella and old cheddar and spread over the lasagna noodles, then pour 1 1/2 cups of the sauce over the lasagna.

Bake at 375°F for 30 to 40 minutes.

NOTE:

The remainder of the sauce can be stored in the refrigerator for up to 10 days safely or packaged and frozen for up to a year. When I make this recipe I always freeze one of the pans of lasagna rolls. I just make sure that it is covered with a good quality Saran or plastic wrap and they have safely kept in my freezer for up to 3 months.

When preparing frozen lasagna rolls, I take the pan out of the freezer the night before and let it thaw as much as possible in the fridge and then bake it for a full 45 minutes at 375°F.

Enjoy!

Submitted by: Carroll Lemieux