Use It Up Challenge: Week 2: Lasagna Two Ways

Lasagna Alfredo Roll-up recipe from Allrecipes.com is where I got the recipe inspiration for the veggie lasagna. I used my own "pink sauce" recipe as my Maggie does not care for straight alfredo sauce and her twin sister cannot tolerate the tomato sauce without the milk to cut the acidity. Essie will not eat the red sauce with sugar in it which is what most people use to help with the acidity of the tomatoes so the fredonara (pink sauce) is how we compromise.
Lasagna Alfredo Roll-Up Recipe
Ingredients:
8 - 12 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach (or 1 1/2 lbs fresh washed chopped kale)
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon salt
1 egg
20- 22 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.

Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Maggie's Favorite Pink Sauce
Ingredients:
15 oz tomato sauce and 1 can hot water to rinse all sauce out of can
14.5 oz diced tomatoes with green peppers, celery and onions (Great value brand "Ro-tel)
6 oz tomato paste an 3/4 can of hot water to rinse out all of the paste from can
22-24 oz jar alfredo sauce with 8-10 ozs warmed milk product shaken in jar to rinse all of sauce from jar
1-2 TBS garlic powder OR minced garlic in water
1-2 TBS minced onion OR onion powder
1/2 tsp. Himalayan finely ground sea salt
1/2 TBSP ground black pepper
1/2 TBSP Italian seasoning
Directions:
Add all to 6 quart pot and bring to a boil.
Stir continually for 5 minutes until tomato paste is fully softened and incorporated in sauce.
Turn down to a simmer and add 1 cup shredded or grated cheese of your choice. I used fresh mozzarella ball cut into small cubes and added after sauce came to a boil. Stir regularly for ADDITIONAL 2 MINUTES to keep alfredo, cheese and milk product from burning or curdling THEN TURN TO LOW AND ALLOW TO SIMMER UNTIL CHEESE IS FULLY MELTED.

Our favorite lasagna:
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/