Vegetable Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Morningstar Farms "Burger" Crumbles, 1 package yields Basil, 1 tbsp Garlic powder, 1 tbsp Oregano, ground, 2 tsp Parsley, dried, 2 tbsp Onions, dehydrated flakes, 0.25 cup Spinach, fresh, chopped 2 cup Benefiber, 3 tbspLasagna, Whole Wheat, 16 oz Cottage Cheese, Nonfat, 15 oz Cheddar or Colby Cheese, Low Fat, 1 ozTomato Sauce, 4 cup Mushrooms, fresh, 1 cup, pieces or slices Petite Cut Diced Tomatoes, 3.25 cup Ricotta cheese, fat-free, 15 oz
Boil the lasagna according to directions. Avoid salt, if needed.
Wilt the spinach in very hot water. Drain and set aside.
Mix the crumbles in the skillet with onions and garlic powder.
Add tomatoes, sauce, water, parsley, basil, oregano, mushrooms, and 2 tablespoons of Benefiber.
Boil and stir occasionally.
Reduce heat. Simmer for 20 minutes.
Turn off heat.
Add a cup of the tomato sauce to an oblong oven proof pan and set aside.
Mix all cheeses and 1 tablespoon of Benefiber.
Add egg to the cheese mix and stir together.
Add the spinach, 1 tsp basil and 2 tsp parsley to cheese mixture and stir well.
Lay the pasta flat.
Place 2 tablespoons of the cheese mixture on the pasta and spread it on evenly.
Roll the pasta into a roll and place into the oven proof pan. Set it on top of the tomato mixture with the seam facing down.
Do the same for the rest of the pasta until it is gone. (If you have leftover pasta, you can freeze it for another time.)
Cover the Lasagna Rolls with the tomato mixture.
Cover the pan with foil and set into the oven at 375F degrees.
Bake for 30 minutes.
Optional: You can sprinkle Mozzarella cheese over the top if you wish.
Serve with salad.
Number of Servings: 16
Recipe submitted by SparkPeople user HANEEN786.
Wilt the spinach in very hot water. Drain and set aside.
Mix the crumbles in the skillet with onions and garlic powder.
Add tomatoes, sauce, water, parsley, basil, oregano, mushrooms, and 2 tablespoons of Benefiber.
Boil and stir occasionally.
Reduce heat. Simmer for 20 minutes.
Turn off heat.
Add a cup of the tomato sauce to an oblong oven proof pan and set aside.
Mix all cheeses and 1 tablespoon of Benefiber.
Add egg to the cheese mix and stir together.
Add the spinach, 1 tsp basil and 2 tsp parsley to cheese mixture and stir well.
Lay the pasta flat.
Place 2 tablespoons of the cheese mixture on the pasta and spread it on evenly.
Roll the pasta into a roll and place into the oven proof pan. Set it on top of the tomato mixture with the seam facing down.
Do the same for the rest of the pasta until it is gone. (If you have leftover pasta, you can freeze it for another time.)
Cover the Lasagna Rolls with the tomato mixture.
Cover the pan with foil and set into the oven at 375F degrees.
Bake for 30 minutes.
Optional: You can sprinkle Mozzarella cheese over the top if you wish.
Serve with salad.
Number of Servings: 16
Recipe submitted by SparkPeople user HANEEN786.
Nutritional Info Amount Per Serving
- Calories: 417.4
- Total Fat: 14.3 g
- Cholesterol: 6.9 mg
- Sodium: 968.9 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 8.0 g
- Protein: 31.7 g
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