Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 lasagna noodles, cooked 2 cups mushrooms 1 small yellow onion, chopped 2 garlic cloves, minced 1 container (15 ounces) low fat ricotta cheese 1 large egg, beaten 1 tablespoon dried oregano 2 cups marinara sauce 1 cup Parmesan cheese, grated 1 cup fresh basil*, to garnish Sea salt, to taste
1.In a skillet over medium heat, sauté mushrooms, onions and garlic until tender, about 20 minutes. Let cool.
2.Preheat oven to 450°F. In a medium bowl, combine ricotta, mushrooms, onions, garlic, egg, oregano and salt. Blend well.
3.Cover the bottom of a 13x9” glass baking dish with 1 cup of sauce. Spread each noodle with 3 tablespoons of ricotta mixture, roll it up, then place in the baking dish, seam-side down.
4.Pour remaining cup of sauce over rolls, then sprinkle with parmesan. Cover with foil and bake 20 minutes. Uncover, then bake another 10 minutes, until the top is crispy and golden brown. Garnish with sauce, Parmesan and basil.
Number of Servings: 4
Recipe submitted by SparkPeople user LIDASTROUP.
2.Preheat oven to 450°F. In a medium bowl, combine ricotta, mushrooms, onions, garlic, egg, oregano and salt. Blend well.
3.Cover the bottom of a 13x9” glass baking dish with 1 cup of sauce. Spread each noodle with 3 tablespoons of ricotta mixture, roll it up, then place in the baking dish, seam-side down.
4.Pour remaining cup of sauce over rolls, then sprinkle with parmesan. Cover with foil and bake 20 minutes. Uncover, then bake another 10 minutes, until the top is crispy and golden brown. Garnish with sauce, Parmesan and basil.
Number of Servings: 4
Recipe submitted by SparkPeople user LIDASTROUP.
Nutritional Info Amount Per Serving
- Calories: 473.2
- Total Fat: 20.4 g
- Cholesterol: 105.9 mg
- Sodium: 1,131.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 4.0 g
- Protein: 30.0 g