Lasagna roll-ups in Vegetable Broth

Ingredients:

• 2 tablespoons oil
• 3 tablespoons chopped garlic
• 1/3 cup chopped onions
• 1/4 kilo spinach leaves
• 1/4 cup white wine
• 1 cup breadcrumbs
• 2 teaspoons dried basil
• 1/2 cup grated Parmesan cheese
• 1 box lasagna noodles
• 2 cups water
• 2 small heads cabbage, shredded
• 1/3 cup chopped onions
• 3 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 1/3 cup chopped green bell pepper
• grated Parmesan cheese

Procedures:

1. In a pan, heat oil and saute the garlic, onions, and spinach. Add wine.
2. Remove from the heat and add the breadcrumbs, basil and cheese. Season with salt.
3. Cook the lasagna al dente. Drain.
4. In another pan, boil together the water, cabbage, onions, garlic, tomatoes and bell pepper. Simmer until reduced to 1/4 its volume.
5. Puree the mixture in a blender until smooth. Seasn with some salt and pepper.
6. Spread about 3 tablespoons of the spinach mixture on each lasagna sheet. Roll up and place, seam side down, on a baking dish.
7. Pour the pureed vegetable broth over the lasagna rolls. Cover with foil and bake at 350 degrees F for 25-30 minutes.
8. Before serving, top with more grated Parmesan cheese.

Prep Time: 20-25 minutes
Cooking time: 30-40 minutes
Yield: 4-6 servings