We've had pretty warm weather here lately, so I really wanted a no fuss dinner this week. I had a few carrots and zucchini left over from last week and wanted to use them up, so I decided to try an interesting new wrap using lasagna noodles! My daughter thought they were the coolest thing!
You can cook the lasagna noodles ahead of time, coat them in olive oil to prevent sticking, and seal them in the fridge until ready to use. I decided to make them fresh. The roasting of the bell peppers took the longest of all the prep work. If your kids are a bit older, they can help with the assembly. These would also make a great lunch!
8-10 lasagna noodles
2 small zucchini, thinly sliced lengthwise (I used my mandoline)
2 carrots, shredded
2 roasted red peppers, peeled, seeded, and chopped
goat cheese, softened
- Cook lasagna noodles as directed.
- Cut the length of the lasagna noodles in half, giving you two shorter pieces
- Spread the goat cheese on top of the noodle. Layer with a slice of zucchini, some shredded carrot, then red pepper.
- Roll and enjoy!
From BHG, May 2012