Vegetable Lasagna Burritos
- Number of Servings: 6
Ingredients
1 package Oliveri fresh whole wheat lasagna sheets1 container lite ricotta cheese1 package mozarella cheese2 jars pasta sauce2 cups spinach4 cups mushrooms1 med. zucchini12 asparagus spears1 red pepper - sliced
boil pasta sheets until soft (approx 2 min), rince and cool
sautee mushrooms with 1/2 onion - use water only - no oil
mix ricotta with 1/2 mozarella cheese and 1/2 onion
lay pasta sheet on flat surface
spread ricotta mixture over 3/4 sheet leaving end uncovered
lay spinach over ricotta
lay mushrooms over spinach
place 2 asparagus spears and 4 red pepper slices at one end and roll pasta - place in dish
repeat 5 times
pour pasta sauce over entire dish, cover with tinfoil and bake at 350 for 40 min. Remove tin foil, sprinkle rest of mozarella and bake until melted. Allow to cool.
Serving Size: makes 6 rolls
sautee mushrooms with 1/2 onion - use water only - no oil
mix ricotta with 1/2 mozarella cheese and 1/2 onion
lay pasta sheet on flat surface
spread ricotta mixture over 3/4 sheet leaving end uncovered
lay spinach over ricotta
lay mushrooms over spinach
place 2 asparagus spears and 4 red pepper slices at one end and roll pasta - place in dish
repeat 5 times
pour pasta sauce over entire dish, cover with tinfoil and bake at 350 for 40 min. Remove tin foil, sprinkle rest of mozarella and bake until melted. Allow to cool.
Serving Size: makes 6 rolls
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 9.0 g
- Cholesterol: 28.5 mg
- Sodium: 677.7 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 4.3 g
- Protein: 21.6 g
Member Reviews