Reduced Fat Broccoli Alfredo Lasagna Roll-Ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Alfredo sauce:1 pound silken tofu, drained1/2 cup water1/2 cup grated parmesan/romano cheese blend1 tsp. minced garlic1 tsp. onion powder 1/2 tsp salt 1/2 tsp black pepper1 cup part-skim shredded mozzarella cheeseFilling:1 1/4 cup nonfat cottage cheese1 cup part-skim shredded mozzarella cheese1/2 cup grated parmesan/romano cheese blend10 oz. frozen broccoli pieces
Preheat oven to 350 degrees.
Prepare lasagna noodles according to manufacturer's directions. I use Dreamfields pasta for the lower glycemic index, so that is what was used in the nutrition calculations.
While water is coming to a boil and noodles are cooking, combine tofu, water, 1/2 cup parmesan/romano cheese blend, garlic, salt, and pepper in food processor. Process until smooth. Pour into a bowl.
Combine cottage cheese, 1/2 cup parmesan/romano cheese blend, egg substitute, and 1 cup mozzarella cheese in food processor. It's OK if it still has some of the alfredo sauce in it. Process until all ingredients are incorporated. Mixture will be thick and grainy. Add broccoli and process until there aren't any large chunks - small ones are OK.
Prepare a 9x13 baking dish by spraying with nonstick cooking spray and spreading about 3/4 cup of the alfredo sauce on the bottom.
After noodles are cooked, rinse with cool water until cool enough to handle. I usually leave them in some cool water to keep them moist. Lay a noodle out and dab dry. Spread 1/2 cup of broccoli mixture onto noodle, roll up and place in baking dish, seam side down. Do this for all noodles, then cover with remaining alfredo sauce.
Bake for 30 minutes. Letting the roll-ups cool about 10 minutes before serving them will keep them from being too messy. Feel free to adjust spice amounts to your taste and add/subtract/substitute things.
Number of Servings: 9
Recipe submitted by SparkPeople user TNLORI.
Prepare lasagna noodles according to manufacturer's directions. I use Dreamfields pasta for the lower glycemic index, so that is what was used in the nutrition calculations.
While water is coming to a boil and noodles are cooking, combine tofu, water, 1/2 cup parmesan/romano cheese blend, garlic, salt, and pepper in food processor. Process until smooth. Pour into a bowl.
Combine cottage cheese, 1/2 cup parmesan/romano cheese blend, egg substitute, and 1 cup mozzarella cheese in food processor. It's OK if it still has some of the alfredo sauce in it. Process until all ingredients are incorporated. Mixture will be thick and grainy. Add broccoli and process until there aren't any large chunks - small ones are OK.
Prepare a 9x13 baking dish by spraying with nonstick cooking spray and spreading about 3/4 cup of the alfredo sauce on the bottom.
After noodles are cooked, rinse with cool water until cool enough to handle. I usually leave them in some cool water to keep them moist. Lay a noodle out and dab dry. Spread 1/2 cup of broccoli mixture onto noodle, roll up and place in baking dish, seam side down. Do this for all noodles, then cover with remaining alfredo sauce.
Bake for 30 minutes. Letting the roll-ups cool about 10 minutes before serving them will keep them from being too messy. Feel free to adjust spice amounts to your taste and add/subtract/substitute things.
Number of Servings: 9
Recipe submitted by SparkPeople user TNLORI.
Nutritional Info Amount Per Serving
- Calories: 238.1
- Total Fat: 9.0 g
- Cholesterol: 26.1 mg
- Sodium: 510.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.0 g
- Protein: 20.5 g
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