Yield: 8 roll-ups
1 egg
1½ cups shredded mozzarella cheese, divided
1 cup broccoli florets, cooked and finely chopped
¼ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon salt
10 lasagna noodles, cooked (includes 2 extra in case some tear)
1½ cups marinara sauce, divided
Flower garnish:
2 turnips, thinly sliced
1 carrot, peeled and sliced
You will also need:
Small flower cookie cutter
Preheat oven to 350°F. In a medium bowl, mix the egg, 1 cup mozzarella, broccoli, basil, oregano, and salt and set aside.
Add ½ cup sauce and 2 tablespoons water to a 9×11-inch baking dish. With a spoon, mix them together, smoothing out to cover the bottom of the pan.
Place a sheet of parchment paper on a flat surface. Place lasagna noodles on it side by side.
Spread about 1 tablespoon mozzarella mixture over each noodle. Roll up and transfer to the baking pan, seam side down. Spoon 1 tablespoon sauce over each roll-up and sprinkle with remaining ½ cup mozzarella.
Cover the dish with foil and bake 30 minutes. Uncover and cook until cheese is light golden brown, about 10 more minutes.
For the garnish: Lay turnip slices on a cutting board and use the cookie cutter to make flower shapes (if it is hard to push the cutter through, put a kitchen towel over it and then press down). Place the carrot slices in the middle of the flowers.
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