Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls

Do you need to feed vegetarians and meat-eaters in your own family or for serving dinner guests? My family is a hybrid family composed of vegetarians and meat-eaters so I cook this way all the time. My unique and tasty Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls a super delicious dinner meal.  It’s not hard to cook in this hybrid manner, for this recipe, think half and half. Cooking this way just requires being mindful about when and where the ham is added. This way the recipe works for both vegetarians and those who want meat.

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I love taking a vegetable and mixing it in a food to make it taste scrumptious. For this recipe, I steamed a rutabaga as part of the filling for the lasagna rolls. This recipe has a very unique and yummy flavor. I just love it! I adore when I can take a vegetable like rutabaga and blend it into a dish to create something tasty. I’m rather obsessed with trying out new recipes, I just can’t get enough of it and my brain goes into so many different directions with ideas to try.

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The Rutabaga

Ya know, as a food item rutabaga’s are pretty ugly. Seriously, they don’t scream yum at me when I walk past them in the grocery store. The look like an unsightly gnome-like rock with a nub, and definitely not like something I would imagine tastes good. Some vegetables are attractive, but the rutabaga, sorry babe but you are ugly! However, I love to use this ugly veggie because it contains cancer-fighting components and many other health benefits.

The rutabaga is hybrid mix of the turnip and cabbage. It is called swede in other countries, but in the United States is it called a rutabaga. This light orange cruciferous vegetable is a great potato substitute so it’s an ideal vegetable to use to cut carbohydrates in recipes. The anti-cancer effects aren’t the only nutritional benefits for this veggie. These purple and orange vegetables also contain vitamin C and B (6 and 1), phosphorus, potassiaum, folate, and fiber.

Cooked rutabagas are sweet, yet savory, and can have a slightly bitter flavor. They can range in size, I think the larger ones are a bit more bitter. The rind is waxy and it can be easily removed with a vegetable peeler.

Source: Learn more about the rutabaga from NIH

OK, now let’s make the rutabaga pretty by immersing it in this recipe!

Ingredients for My Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls

This recipe is unique and loaded with vegetables in an unexpected way. I really love the distinct slightly bitter, yet creamy flavor this combination of ingredients creates in a pasta shell. To make this recipe you will need the following ingredients:

• rutabaga, peeled, cut into chunks and steamed
• sundried tomatoes
• horseradish (another cruciferous vegetable)
• cream cheese
• onion
• shredded cheddar cheese
• garlic
• butter
• Parmesan cheese
• lasagna noodles
• heavy whipping cream
• salt
• ham

Alternatively, this recipe could be made all vegetarian by omitting the ham, or double it to make it all ham rolls.

You will need two pots, a glass baking dish (2 quart), cooking spray, mixing bowls, peeler, knife, cookie sheets, tin foil, and a handheld blender to make this recipe.

The prep time for this dish includes peeling, cutting, and steaming the rutabaga, plus cutting up the vegetables, cooking the lasagna to al dente, and stirring the filling ingredients together. The filling is spread into lasagna rolls laid out and then roll up the lasagna noodles. The sauce is poured over the top of the rolls before cooking. Top dish with tin foil and cook at 400° for 30 minutes.

I hope you try out this recipe and give this awesome cancer fighting vegetable a chance. It’s also a great way to cut carbs in dishes. I used it in this dish to add flavor, nutrients, and fiber. I love this meal with the veggies mixed with the butter, cream, and cheese. Make your veggies luxurious!

Best Way to Eat This Dish

I love love love this dish with white wine. It is so good with a light Chardonnay, it pairs so well with this dish. This recipe works perfect alongside a salad for a lunch or dinner meal.I felt satisfied after eating the vegetarian rolls, but add a handle of nuts as a side to a salad side dish if you feel like adding in some protein to the meal.

Try out this savory, and SO TASTY recipe with rutabaga: Mom’s Classic Meat Pasty & My Veggie Pasty Hybrid Recipe

Here’s another favorite Hybrid Recipe:) Tomato Basil Hybrid Vegetarian & Ham Croissant Crust Quiche

Eat well and enjoy life!

Copyright ©2018 Julie Hoag. All Rights Reserved.

Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls

Do you need to feed vegetarians and meat-eaters in your own family or for serving dinner guests? My family is a hybrid family composed of vegetarians and meat-eaters so I cook this way all the time. My unique and tasty Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls a super delicious dinner meal.  It's not hard to cook in this hybrid manner, for this recipe, think half and half. Cooking this way just requires being mindful about when and where the ham is added. This way the recipe works for both vegetarians and those who want meat. Rutabagas are a great cancer-fighting vegetable filled with healthy nutrients and fiber. Add more veggies to your diet with this recipe.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Dish

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 12 lasagna rolls cooked according to package instructions and drained
• 2 cups rutabaga peeled, cut up, and steamed
• 1/4 cup onion about 1/4 of a medium onion, steamed, then dice
• 1 tsp horseradish
• 4 ounces cream cheese softened
• 1/4 cup cheddar cheese, shredded
• 3/4 cup cream, heavy whipping divided: 1/2 c. for filling and 1/4 c. for sauce
• 5 Tablespoons butter melted divided: 2 Tbsp. for filling and 3 Tbsp. for topping sauce
• 1/4 teaspoon salt
• 1 teaspoon minced garlic
• 1 Tablespoon Parmesan cheese grated
• 1/3 cup sundried tomatoes diced
• 1/2 cup diced ham

Instructions

 

• Cook the lasagna pasta noodles and steam the rutabaga and onion at the same time (pasta and veggies in separate pots of course). Peel and cut rutabaga into chunks and steam, use 2 cups. Add 1/4 of a medium onion in with the rutabaga to steam and then dice the onion once cooked. Steam rutabaga until it is soft to a fork pierce. Cook the 12 lasagna noodles according to the directions on the package to al dente and drain. Lay the lasagna pasta singly on cookie sheets once done so they don't stick to each other.
• Add cooked rutabaga, onion, 1/2 c. heavy whipping cream, 2 Tbsp. melted butter, and 1/4 tsp. salt together in a bowl. Blend together until smooth with a hand blender or immersion blender.
• Add 1/3 c. diced sundried tomatoes, 4 oz. softened cream cheese, 1 tsp. horseradish, and 1/4 c. shredded cheddar cheese to the rutabaga mixture. Stir well to mix.
  
• Here is where the hybrid cooking trick comes in: split the mixture up, and add the meat last to one portion to enable you to create a vegetarian portion and a meat-containing portion. Split the cheese/veggie mixture into two bowls, take out about 1 1/4 cups for the meatless mixture and add 1/2 c. diced ham to the remaining mixture in the bowl, and stir.
  
• Use the 1 1/4 c. of mixture taken out before the ham was added for the meatless rolls. This doesn't have to be exact, but use a little bit more of this mixture for the meatless rolls to even it out.
  
• Spread 3 Tbsp. of the mixture along the laid out lasagna rolls with a spoon, making 6 ham rolls and 6 vegetarian rolls. Roll each lasanga noodle up.
  
• Spray a 2 quart (8 x 11.5") rectangular glass baking dish with cooking spray. Lay the rolls in the pan making sure you pay attention to where you place the vegetarian rolls and where you place the ham rolls. Write it on a piece of scratch paper if you feel you will forget, however, often you can see a bit of ham sticking out so you can confirm which are meat and which are meatless.
• Prepare sauce to pour over the rolls by adding together 1 tsp. minced garlic, 3 Tbsp. melted butter, 1/4 c. heavy whipping cream, and 1 Tbsp. Parmesan cheese. Blend with your hand blender for like 20-30 seconds. Spread sauce across the tops of the rolls.
• Cover pan with tin foil and cook at 400 degrees for 30 minutes. Serve immediately.

Tried this recipe?Let us know how it was!

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