Lasagna Rollups
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12-16 lasagna noodles2 TB Olive Oil1 large onion (opt)1 clove garlic, minced2 (1lb) can of diced tomatoes1 (6oz) can tomato paste1 (6oz) can water2 TB Chopped fresh parsley1 TB Salt1 TB Sugar1 ts oregano1/4 ts pepper2 (16 oz) containers of ricotta cheese1/3 cup grated parmesan2 egg whites, beaten1 cup shredded mozzarella1 TB parsley1 ts salt1 cup grated mozzarella (i use shredded)
Prepare lasagna noodles (or jumbo stuffing shells) according to package, Drain. In large skillet heat oil. Cook onion and garlic in oil until tender. Add the diced tomatoes, tomato paste, water, parsley, salt, sugar, oregano, basil, and pepper. Simmer 20 minutes.
In large bowl; blend ricotta, 1 cup mozzeralla, parmesan, eggs, parsley, and salt. Spread cheese equally on lasagna strips (or stuff into shells) Roll up each strip.
Pour 1/2 of the sauce in bottom of lasagna pan, arrange rolls (or shells) seamside down in pan; top with remaining sauce and mozzarella cheese. Cover and bake at 350 degrees for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user UNTOUCHABLDREAM.
In large bowl; blend ricotta, 1 cup mozzeralla, parmesan, eggs, parsley, and salt. Spread cheese equally on lasagna strips (or stuff into shells) Roll up each strip.
Pour 1/2 of the sauce in bottom of lasagna pan, arrange rolls (or shells) seamside down in pan; top with remaining sauce and mozzarella cheese. Cover and bake at 350 degrees for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user UNTOUCHABLDREAM.
Nutritional Info Amount Per Serving
- Calories: 549.3
- Total Fat: 24.5 g
- Cholesterol: 124.4 mg
- Sodium: 2,216.5 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 4.2 g
- Protein: 36.5 g
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