Zucchini & Mushroom Cannelloni
with Tomato Cream Sauce
Place noodles in boiling water; cook until pliable. Rinse with cold water; gently separate and place on wax paper.
In medium bowl, combine tomatoes, half & half and Parmesan cheese. Spread 1 cup in the bottom of a greased 13x9-inch baking dish.
In large skillet, heat oil over medium heat. Add mushrooms, zucchini, onions, garlic and Italian seasoning; salt and pepper to taste. Sauté until vegetables are softened. Stir in ricotta, 1 cup mozzarella and ½ cup sauce.
Divide mixture among lasagna, roll-up and place in dish, seam-side-down; cover with sauce and remaining cheese. Bake, covered, in a preheated 375°F oven 30 minutes; uncover and continue baking 15 minutes or until cheese is melted and bubbly.
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