Lasagna - nearly fat-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 Lasagna noodles 6.6 oz 15 oz Ricotta cheese, fat-free1/2 cup Grated Fat Free Topping Parmesan Cheese4 oz fat free mozzarella (Polly O) shredded1/2 cup Onions, raw, chopped 1/2 cup Green Peppers (bell peppers), chopped1 10 oz bag broccoli frozen, 1 cup Mushrooms, fresh, pieces or slices2 cloves Garlic, minced1 can Tomatoes, Petite Diced, Redpack 8 oz can Hunts tomato sauce, Salt, pepper, basil, oregano... to taste
Cook noodles as per directions, but leave al dente.
Saute onions, peppers, mushrooms, garlic - set aside.
Thaw or micro broccoli and drain, add to onion mixture.
Mix ricotta, 3 oz mozzarella, 1/4 cup parm and veg mixture. (save some cheese to top with at the end.
Pour half the sauce in a 10 x 13 pan. Set rest aside to top with later.
Lay cooked noodles out. Add 1/8 mixture to each noodle. Roll up carefully. Add to pan. Top with remaining sauce and cheese.
Bake at 350 for 30-40 minutes or until cheese is golden and filling is hot and bubbly.
Allow to cool for a few minutes.
Serving Size: 8 servings - 1 serving = 1 roll
Saute onions, peppers, mushrooms, garlic - set aside.
Thaw or micro broccoli and drain, add to onion mixture.
Mix ricotta, 3 oz mozzarella, 1/4 cup parm and veg mixture. (save some cheese to top with at the end.
Pour half the sauce in a 10 x 13 pan. Set rest aside to top with later.
Lay cooked noodles out. Add 1/8 mixture to each noodle. Roll up carefully. Add to pan. Top with remaining sauce and cheese.
Bake at 350 for 30-40 minutes or until cheese is golden and filling is hot and bubbly.
Allow to cool for a few minutes.
Serving Size: 8 servings - 1 serving = 1 roll
Nutritional Info Amount Per Serving
- Calories: 185.8
- Total Fat: 0.5 g
- Cholesterol: 11.4 mg
- Sodium: 605.9 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 2.9 g
- Protein: 11.8 g
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