Emmy Bites: Glee’s Lea Michele’s Vegetarian Lasagna

In honor of this weekend’s 62nd Annual Primetime Emmy Awards, we’ve been peeking into some of your favorite celeb kitchens to see what this year’s nominees have been whipping up. Tune into the awards show live on Sunday, August 29 at 8pm EST.

If you dutifully set your DVR for 9pm on Fox every Wednesday (unless, of course, you’re on central time) you’re probably rooting for Lea Michele and her character, Rachel Berry, to take home this year’s ‘Best Lead Actress in a Comedy Series.’

Lea Michele needs to eat healthy, balanced meals in order to maintain the energy levels she does on TV. On Glee, the stage is Michele’s domain but off-camera, the actress stays slim by cooking quick, healthy recipes that will double as leftovers and provide a few meals throughout the week.

Michele’s Vegetarian Lasagna Roll-ups include plenty of veggies, fiber and cheese for protein and calcium. To make the recipe a bit healthier, try substituting low-fat cheese or using less cheese and adding more vegetables.

Vegetarian Lasagna Roll-up

Ingredients

2 tsp. olive oil
1 large bunch of broccoli, stems removed, finely chopped
1 16 oz. bag of baby carrots, chopped
1 16 oz. box of lasagna noodles
1 32 oz. container ricotta cheese
1 tsp. garlic powder
1 tsp. oregano
* 1 tsp. basil
* 1/4 cup parmesan cheese
* 2 cups shredded mozzarella cheese
* 2 24 oz. jars tomato sauce
(reserve half for final topping)

Directions:

1. Preheat oven to 350. In large skillet, heat olive oil and sauté chopped broccoli and carrots until tender, about 7 minutes.

2. Place in large bowl and refrigerate until cool. Cool noodles, drain and lay flat to cool. Mix ricotta with garlic powder, oregano, basil and salt to taste.

3. Add ricotta mixture, parmesan, and mozzarella to bowl of broccoli and carrots, mix well with spoon.

4. Using a spatula, spread 1/2 cup filling on to the length of each lasagna noodle, leaving 1/2 inch at each end so roll ups do not overflow, roll each one tightly

5. Spread half of tomato sauce on bottom of deep baking pan, seam side down

6. Bake 45 minutes. Remove and top with remaining tomato sauce, cook for 15 more minutes.