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Dairy
Easy
2 Hours
Diets 
16 ounces Haddar Lasagna
1/2 teaspoon salt
1 pound farmer cheese
3 eggs
8 ounces shredded cheese, divided
salt
pepper
1 onion, chopped
2 Italian peppers, diced
1 stalk celery, diced
1/2 pound mushrooms, chopped
8 ounces Tuscanini Tomato Sauce
6 ounces Tuscanini Tomato Paste
2-3 tablespoons sugar
1/2 teaspoon salt
In a six-quart saucepan, cook lasagna with salt according to package instructions.
Rinse each piece in cold water and place on paper towel to dry.
Mix farmer cheese, eggs, and half of the shredded cheese. Season lightly with salt and pepper.
Spread cheese filling onto each piece of lasagna. Roll up, jelly roll style. Place seam side down into a nine- by 13-inch pan.
Sauté onion until golden brown. Add vegetables and cook for 15-20 minutes, stirring occasionally.
Add remaining ingredients and cook for additional 10 minutes.
Pour cooked vegetables over lasagna rolls. Sprinkle remaining cheese on top.
Cover lightly and bake for 55 minutes.
Preheat oven to 375 degrees Fahrenheit.
Photography and styling by Peri Photography
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