Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Jar Classico Roasted Garlic Pasta Sauce12 lasagna noodles1/2 pound ground venison1 15oz tub of fat free ricotta cheese1 oz 2% sharp cheddar cheese1 cup fresh mushrooms, sliced1 tsp Mrs. Dash Italian Medley
Boil the lasagna noodles in a large pot of water to al dente. Rinse.
Fry the venison. Add the jar of pasta sauce to the venison. Let simmer.
In a bowl mix the ricotta, grated cheddar and Mrs. Dash.
Put a bit of the sauce into a 9 x 13 cake pan to blanket the bottom of the pan. Set aside.
Take a noodle and lay flat. Spread some of the cheese mixture onto the noodle, covering it well. Add slices of mushroom on top of the cheese. Roll the noodle and place seam down in the cake pan. Repeat this for all 12 noodles.
Spoon remaining meat sauce over rolled noodles. Cover the pan with foil and bake at 350 degrees for 30 minutes.
NOTE: Leftover cheese mixture is great on triscuits. I generally serve this with a spinach garden salad and garlic bread.
Number of Servings: 12
Recipe submitted by SparkPeople user LORAIA.
Fry the venison. Add the jar of pasta sauce to the venison. Let simmer.
In a bowl mix the ricotta, grated cheddar and Mrs. Dash.
Put a bit of the sauce into a 9 x 13 cake pan to blanket the bottom of the pan. Set aside.
Take a noodle and lay flat. Spread some of the cheese mixture onto the noodle, covering it well. Add slices of mushroom on top of the cheese. Roll the noodle and place seam down in the cake pan. Repeat this for all 12 noodles.
Spoon remaining meat sauce over rolled noodles. Cover the pan with foil and bake at 350 degrees for 30 minutes.
NOTE: Leftover cheese mixture is great on triscuits. I generally serve this with a spinach garden salad and garlic bread.
Number of Servings: 12
Recipe submitted by SparkPeople user LORAIA.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 2.8 g
- Cholesterol: 26.4 mg
- Sodium: 164.1 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.6 g
- Protein: 11.8 g
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