Veggie Lasagna Roll Ups are filled with spinach, zucchini, and cheeses and smothered in Eggplant and Artichoke sauce.
Veggie Lasagna Roll-Ups
This past weekend, we worked on potty training. Julia turned two in March and has expressed interest but I wasn’t quite ready to commit to staying home for three days with a pantless toddler. My weekends are priceless and I was worried about going stir crazy in the house.
I took some time off work and decided we were going to do it.
Overall, it went very well (or is going very well – I’m not sure when to declare her officially potty trained) but by the end of the first day, I was exhausted from the potty breaks we were taking every 15 minutes.
After we put Julia to bed, we decided to open up a bottle of the good stuff. Both wine, and this new Classico Riserva sauce.
Look at that ingredient list – tomatoes, eggplant, artichoke, olive oil, spices, and sea salt. LOVE IT.
Six ingredients and all of them real. How rare is that? The roasted garlic version – tomatoes, roasted garlic, olive oil, sea salt, and spices. Nothing artificial and no added sugar. It’s great in slow cooker lasagna.
I have been eating less meat these days but it would be really easy to add ground sirloin or turkey to this dish if you’re not into vegetarian meals. Or even shredded chicken.
It’s almost summer vegetable season so I used zucchini and spinach along with the eggplant and artichoke that are in the sauce.
This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.