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ZUCCHINI & MUSHROOM CANNELLONI

with Tomato Cream Sauce

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 6-8 servings
INGREDIENTS
  • 14 sheets no boil lasagna
  • 1 28 ounce can crushed tomatoes with basil
  • 1/2 cup half & half
  • 1/2 cup Culinary Circle Grated Parmesan Cheese
  • 1 tablespoon 100% pure olive oil
  • 2 3.5 ounce package shiitake mushrooms stems removed, sliced
  • 2 cups chopped zucchini
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 teaspoon Italian seasoning
  • 1 cup part skim ricotta cheese
  • 2 cups shredded mozzarella cheese divided
DIRECTIONS

Place noodles in boiling water; cook until pliable. Rinse with cold water; gently separate and place on wax paper.

In medium bowl, combine tomatoes, half & half and Parmesan cheese. Spread 1 cup in the bottom of a greased 13x9-inch baking dish.

In large skillet, heat oil over medium heat. Add mushrooms, zucchini, onions, garlic and Italian seasoning; salt and pepper to taste. Sauté until vegetables are softened. Stir in ricotta, 1 cup mozzarella and ½ cup sauce.

Divide mixture among lasagna, roll-up and place in dish, seam-side-down; cover with sauce and remaining cheese. Bake, covered, in a preheated 375°F oven 30 minutes; uncover and continue baking 15 minutes or until cheese is melted and bubbly.