Creamy Lasagna Roll Ups
- Number of Servings: 14
Ingredients
1 pkg (7 sheets) ~ Olivieri Nutriwise Whole Wheat Lasagne Sheets, 1 tbspExtra Virgin Olive Oil 1 cup, sliced ~ Zucchini 1 cup, chopped ~ Sweet peppers (bell) 1 cup, pieces or slices ~ Mushrooms, fresh 1 cup, chopped ~ Onions, raw 1 cup, chopped ~ Red Ripe Tomatoes 1 tbsp ~ Parsley, dried 1 tbsp ~ Basil 2 tsp ~ Oregano, ground 1 tbsp ~ Thyme, ground 1 tsp ~ Salt 1 tsp ~ Pepper, black 2 cups ~ Cottage Cheese, 2% Milkfat 1/2 cup ~ Parmesan Cheese, grated 1 cup ~ Part Skim Shredded Mozzarella cheese 1 ~ Egg, fresh Mornay Sauce 1/3 cup ~ Flour, white 1 tsp ~ Salt 1 tsp ~ Pepper, black 2 tbsp ~ Basil 1/3 cup ~ Butter, salted 1/4 cup ~ Parmesan Cheese, grated 3 cup ~ Milk, 1%
Cut lasagna sheets in half lengthwise, blanch in boiling water for 10-20 seconds, remove, let sit on a plate with damp papertowel in between to prevent noodles from sticking together. Set aside.
In a skillet/fry pan, sautee onion, peppers, and zucchini until just tender, add mushrooms and tomatoes. Stir until heated through. Add in salt, pepper and first batch of herbs (basil, thyme, oregano). Once mixed thoroughly, remove from heat and set aside.
In a mixing bowl, combine egg, cottage cheese, parmesan and mozzarella. Stir together completely, add vegetable mixture and gently fold in.
With a spoon, spread veg/cheese filling over each lasagna noodle and then roll up, place in baking pan that has been sprayed with non-stick cooking spray. Set aside.
I filled two small lasagna pans, I probably could have used one large one.
In a skillet or sauce pan, melt butter and stir in flour, salt pepper, and basil, until fully incorporated into the butter. Add milk and stir over heat until thickened. Pour the Mornay sauce over the roll ups and bake at 375 for 30-40 minutes.
Optional: top with grated mozzarella for the last ten minutes of baking.
Serving Size: Makes 14 Lasagna rolls.
Number of Servings: 14
Recipe submitted by SparkPeople user CDNARTYWIFE.
In a skillet/fry pan, sautee onion, peppers, and zucchini until just tender, add mushrooms and tomatoes. Stir until heated through. Add in salt, pepper and first batch of herbs (basil, thyme, oregano). Once mixed thoroughly, remove from heat and set aside.
In a mixing bowl, combine egg, cottage cheese, parmesan and mozzarella. Stir together completely, add vegetable mixture and gently fold in.
With a spoon, spread veg/cheese filling over each lasagna noodle and then roll up, place in baking pan that has been sprayed with non-stick cooking spray. Set aside.
I filled two small lasagna pans, I probably could have used one large one.
In a skillet or sauce pan, melt butter and stir in flour, salt pepper, and basil, until fully incorporated into the butter. Add milk and stir over heat until thickened. Pour the Mornay sauce over the roll ups and bake at 375 for 30-40 minutes.
Optional: top with grated mozzarella for the last ten minutes of baking.
Serving Size: Makes 14 Lasagna rolls.
Number of Servings: 14
Recipe submitted by SparkPeople user CDNARTYWIFE.
Nutritional Info Amount Per Serving
- Calories: 244.3
- Total Fat: 9.1 g
- Cholesterol: 38.6 mg
- Sodium: 691.9 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.8 g
- Protein: 13.8 g