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Friday, October 23, 2009

Veggie Lasagna Egg Rolls

I had a craving for lasagna. But then I saw some eggrolls, I decided that would be what I'll have. But then Mr. Lasagna barged in and said "oh no you don't!" and stomped on my hopes of having a delicious eggroll for dinner. But I was determined to have my way whether Mr. Lasagna liked it or not. So I bargained with Mr. Lasagna and made a clever compromise. I combined the two together and made a hybrid of sorts. A food marriage meant to be.

Mr. Lasagna was happy and I was happy, even Ms. Eggroll was happy. Happy, happy, happy all around. Happy, happy, joy, joy as I do my little Ren and Stimpy dance.

Here's what the compromise consisted of: I sauteed some mushrooms, zucchini and green onions in a tiny bit of soy sauce and then carefully wrapped them up in some egg rolls wrappers with a little of ricotta on top.   Rolled them up like a traditional egg roll and basted them with some egg wash to give the wrappers a nice little crisp. Rather than deep-frying the egg rolls, I baked them instead. While that baked I cooked up a simple tomato sauce/dip to pair this with using some tomato chunks and sauce with a blend of dry herbs. Lasagna with an semi-Asian twist.

Mr. Lasagna was happy, indeed.

Makes 10-12 rolls.

Veggie Lasagna Egg Rolls

2 medium zucchini - chopped
1 lb mushrooms - chopped
2 green onions - chopped
10-12 egg rolls wrappers
ricotta cheese
olive oil
1 Tbsp soy sauce
1 egg - lightly beaten
1 Tbsp water
Shredded cheese (optional)

Tomato sauce
1 12oz can diced tomato
1 6oz tomato sauce
1-2 garlic clove - finely chopped
1 tsp dry basil
1 tsp dry oregano
1 tsp dry parsley
1 tsp dry thyme

Preheat your oven to 400˚F

Combine the egg and water in a small dish. Set aside.

In a skillet, saute the green onions, zucchini and mushrooms until they are tender and slightly darker in color. Add the soy sauce and season with a little pepper. Remove from heat and let it cool for a couple minutes.

Take an egg roll wrapper and lay it on a flat surface like a diamond in front of you. Scoop some of the zucchini mixture onto the wrapper slightly 1/3  from the corner closest to you. Then top with some ricotta cheese. Gently roll the corner 1 1/2 towards the other corner, then fold in the sides. Baste the top corner with the egg wash and seal the egg roll.

Place in a lightly greased baking sheet. Do the same for each.

Before baking baste each egg rolls with the egg wash. Then bake for 10-12 minutes.

While the egg rolls bake, make the sauce. Saute the garlic for 30 seconds, then add the tomato chunks followed by the tomato sauce. Bring to a simmer on a medium to low heat. Season with a little salt and pepper. Then add the dry herbs.

When the eggs rolls are ready serve on a place a ladle over some of the sauce. Top with some shredded cheese.


♥peachkins♥ said...

This is awesome.......I also love ren and stimpy..hee

Donna-FFW said...

Love how you create things based on what you crave at the moment. Sounds wonderful! Write a book!!

Anonymous said...

How fabulous and orginal. I am going to do a ren and stimpy dance too now daaaaaahling :D

Pam said...

So clever and delicious! I love this dish.

Banana Wonder said...

Wow so creative!

Nutmeg Nanny said...

What a great combination!

Bob said...

Awesome! Looks wicked good. I've been doing a little Asian/Italian fusion myself lately. ;)

Justin said...

i love this idea

Lauren said...

whaaaaat? brilliant. love! And your story cracked me up.

s. stockwell said...

OOOOOOO...lovely. We will make this one right away! best from Montecito, s

Heather S-G said...

Nice fusion dish!! This sounds really, pasta for this week, LOL :D

Jenn said...

Peachkins: Ren and Stimpy rules!!

Donna: I'd love to write a book.

HH: hehe...

Pam, Ann, Nutmeg, Justin, LK: Thanks.

Bob: Fusions are always fun.

S.Stockwell: Enjoy!

girlichef: I will, I promise!!

teresa said...

everytime i get on your blog i'm blown away with your creativity! this looks wonderful. and LOL to ren and stimpy. i LOVED watching that show growing up!

Barbara said...

Really nice compromise! I love the ingredients.
Often our favorite dishes result from invention- compromise and available ingredients in our pantries!

figtree said...

How do you think up this stuff???Sounds delicious.Figtreeapps

theUngourmet said...

I love meals with a twist! This looks awesome!

Sweta (My Indian Dietitian) said...

That is so clever Jenn-I could have never dreamt of doing that!!Hats off to you :)

Jenn said...

Teresa, figtree, ungourmet, Sweta: thanks.

Barbara: I agree.

Mary Bergfeld said...

Clever girl! What a good idea. I love the way this dish looks.

Dewi said...

Fantastic idea Jenn, you are very clever indeed.

The Duo Dishes said...

Nice way to portion dishes out for the gluttons out there. :) 1 roll for you, 2 rolls for us!

chow and chatter said...

oh yummy very creative as ever have a lovely weekend Jenn

Andrea@WellnessNotes said...

What a great, fun idea!

Happy Weekend! :)

tavolini said...

LOL! Equal opportunity food--I dig that all day and all night :)

Jenn said...

Mary, Elra, CC: Thanks.

Duo, TavoLini: lol.

Andrea: you, too.

Sophia said...

Sophia would be happy, too, if you cooked this for me. And added a tiny bit more cheese. ;-)

lisaiscooking said...

This is a great twist! The filling sounds delicious. I keep meaning to try making ravioli with egg roll wrappers but haven't gotten to it yet.

Anonymous said...

What a yummy combo!

Jenn said...

Sophia: Sure.

Lisa: Thanks. Yeah ravioli with egg rolls wrappers are really good.

Hummingbird: Thanks.

Reeni said...

What a delicious fusion! Is it lasagna or is it an egg roll? It's neither and both all at the same time! Love it.

pigpigscorner said...

You've got best of both worlds..hehe...very creative!

Jen @ My Kitchen Addiction said...

Hooray for Asian-Italian fusion. Looks like a wonderful dish! said...

A great deal of useful information for me!

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