"Hidden Veggie" Lasagna Roll Ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Whole Wheat Lasagna Noodles1 1/2 cups cottage cheese (nutrition calculated using 1%)1 Cup Light Ricotta Cheese1/2 Light Mozzarella Cheese1 small to Medium zucchini finely shredded (or about 1 cup)1 Egg1/2 Cup finely sliced spinach (chiffonade)3 Tbls. Finely sliced fresh basil (chiffonade)1 Cup chopped peppers1 Jar Spaghetti Sauce (Your favorite - this recipe calculated using Prego Tradition with Meat)Salt and Pepper
Preheat Oven to 375
Cook lasagna noodles in a large pot with a splash of Olive Oil (to keep noodles from sticking together).
While the noodles are cooking combine cottage cheese, ricotta cheese, shredded zucchini, and spinach. For best results wash and dry the spinach, stack 6-8 of the leaves on top of each other, then roll tightly like a cigar. Using a chef's knife cut very thin slices (method is called chiffonade and can also be used on the basil). Cut basil in same manner, and add both to mixture. Add salt and pepper to taste, then add 1 egg. Set aside.
Drain noodles in a colander. DO NOT rinse noodles with water. Let cool until you can handle them safely.
In a 9x9 square glass baking dish, pour 1/4 cup of sauce on bottom of dish. Place noodles flat on a cutting board or platter. Spoon 2-3 large spoonfuls of mixture on to a noodle, leaving 1 inch with our mixture on one side. Carefully roll noodle starting at side with mixture. Place seam side down in baking dish. Repeat for all noodles. Cover rolls with chopped peppers, then cover with the rest of the jar of sauce.
Bake uncovered for 25-30 minutes until sauce is bubbling. Sprinkle with mozzarella cheese and bake until cheese is melted.
Garnish each slice with basil if desired. Serve with a salad and fruit for an easy, kid friendly meal!
Serving Size: Makes 6 Roll Ups, 1 roll + 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user BRIANNEM.
Cook lasagna noodles in a large pot with a splash of Olive Oil (to keep noodles from sticking together).
While the noodles are cooking combine cottage cheese, ricotta cheese, shredded zucchini, and spinach. For best results wash and dry the spinach, stack 6-8 of the leaves on top of each other, then roll tightly like a cigar. Using a chef's knife cut very thin slices (method is called chiffonade and can also be used on the basil). Cut basil in same manner, and add both to mixture. Add salt and pepper to taste, then add 1 egg. Set aside.
Drain noodles in a colander. DO NOT rinse noodles with water. Let cool until you can handle them safely.
In a 9x9 square glass baking dish, pour 1/4 cup of sauce on bottom of dish. Place noodles flat on a cutting board or platter. Spoon 2-3 large spoonfuls of mixture on to a noodle, leaving 1 inch with our mixture on one side. Carefully roll noodle starting at side with mixture. Place seam side down in baking dish. Repeat for all noodles. Cover rolls with chopped peppers, then cover with the rest of the jar of sauce.
Bake uncovered for 25-30 minutes until sauce is bubbling. Sprinkle with mozzarella cheese and bake until cheese is melted.
Garnish each slice with basil if desired. Serve with a salad and fruit for an easy, kid friendly meal!
Serving Size: Makes 6 Roll Ups, 1 roll + 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user BRIANNEM.
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 10.3 g
- Cholesterol: 52.4 mg
- Sodium: 944.7 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 7.7 g
- Protein: 20.9 g
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