Vegetable lasagna roll-ups

Serves 6

Tip: This meatless take on lasagna is packed with bold flavors. Use extra pesto on sandwiches or pasta salad.

1. Add 1 cup fresh basil leaves.
2. Add 1/4 cup pumpkin seeds.
3. Add 1/4 cup fresh Parmesan cheese.
4. Add 3 cloves garlic.
5. Add 1/2 teaspoon kosher salt.
6. Process until well-blended.
7. Add 1 cup reduced-fat mayonnaise.
8. Boil water in large pot.
9. Add 6 whole-wheat lasagna noodles.
10. Cook for 12 minutes.
11. Add 1 teaspoon olive oil.
12. Add 3/4 cup chopped mushrooms.
13. Add 3/4 cup chopped onions.
14. Add 1 tablespoon chopped fresh garlic.
15. Saute for 3 minutes.
16. Add 1/4 cup Burgundy wine.
17. Cook until almost all wine has reduced down.
18. Add 1 cup chopped zucchini.
19. Add 3/4 cup chopped beefsteak tomatoes.
20. Saute for 3 to 5 minutes.
21. Add 1/2 cup part-skim ricotta cheese.
22. Add 1/4 cup shredded part-skim mozzarella cheese.
23. Place 1/2 cup vegetable mixture.
24. Roll up.
25. Top with 1/4 cup basil pesto mayo.
26. Cover with kitchen parchment and foil.
27. Bake for 25 minutes at 350 F.
28. Sprinkle another 1/2 cup mozzarella cheese and 1/4 cup chopped red bell pepper.
29. Bake 3 more minutes.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.