Havarti Vegetable Lasagna Rolls

By Tufgrlz

Ingredients

• Simple Tomato Basil Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 small green pepper, seeded and finely chopped
• 2 cloves garlic, finely minced
• 1 yellow squash, finely chopped
• 1 zucchini squash, finely chopped
• 1 small head radicchio, cored and very thinly sliced
• Salt and pepper to taste
• 3 cups (12 ounces) shredded Wisconsin Havarti cheese
• 9 cooked lasagna noodles
• 1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheese
• 1 can (16 ounces) peeled tomatoes, chopped, with juice
• 1 tablespoon finely chopped basil
• 1 teaspoon sugar
• Salt and pepper to taste

Preparation

Step 1

Heat oil in a large skillet over medium heat. Sauté onion, green pepper, garlic and squash 5 to 7 minutes. Stir in radicchio. Sauté 1 to 2 minutes. Remove pan from heat. Season to taste. Cool 30 minutes. Drain. Toss with Havarti.

Butter a 9 inch square baking pan. On each length of lasagna noodle, spread 1/2 cup vegetable-cheese mixture. Roll up. Lay seam-side down in pan. Cover. Bake at 350° F for 20 minutes.

Prepare sauce while baking. In a medium saucepan, combine tomatoes, basil, sugar, salt and pepper. Simmer over low heat until serving. Uncover. Sprinkle with Parmesan cheese. Bake at 350° F, uncovered, for 10 minutes, until lasagna rolls are lightly browned. Serve with Tomato-Basil Sauce.