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Havarti Vegetable Lasagna Rolls

Servings: 9


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

Simple Tomato Basil Sauce:
1 can (16 ounces) peeled tomatoes, chopped, with juice
1 tablespoon finely chopped basil
1 teaspoon sugar
Salt and pepper to taste

Cooking Directions:

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. Bake at 350° F, uncovered, for 10 minutes, until lasagna rolls are lightly browned. Serve with Tomato-Basil Sauce.

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