Meatless dish features canned beans

February 27, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

CANNED PINTO BEANS are featured in this update of a classic lasagna dish. This meatless main dish makes enough to feed a crowd. Instead of layering the lasagna noodles, you simply spread them with a savory filling of the beans plus broccoli and ricotta cheese. Roll them up, top with tomato sauce and bake.

Canned beans, an excellent source of complex carbohydrates, are precooked so they don't need the long soaking and cooking times necessary with packaged dry beans.

This recipe is from The Pillsbury Co.

Vegetable Lasagna Roll-ups

12 uncooked lasagna noodles


1 15.5-ounce can pinto beans, drained

1 15-ounce can tomato sauce

1 14 1/2 -ounce can Italian style stewed tomatoes, undrained

1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves


1 15-ounce carton part-skim ricotta cheese

1 15.5-ounce can pinto beans, drained

1 cup chopped frozen broccoli cuts, thawed and well drained

1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

2 garlic cloves, minced

1 onion, finely chopped


1 1/2 cups shredded mozzarella cheese

Heat oven to 375 degrees. Cook lasagna to desired doneness as directed on package; drain. In medium bowl, combine all sauce ingredients; pour half of sauce in 13x9-inch (three quart) baking dish. Set aside remaining sauce. In medium bowl, combine all filling ingredients. Spread scant one-third cup filling down length of each piece of cooked lasagna. Roll up lasagna tightly. Using sharp knife, cut rolls in half crosswise.

Place roll-ups in baking dish over sauce. Pour remaining sauce over roll-ups. Cover with foil. Bake at 375 degrees for 45 to 50 minutes or until thoroughly heated. Sprinkle with mozzarella cheese. Return to oven and continue baking uncovered an additional five minutes or until cheese is melted. Makes 12 servings.

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