Three Cheese Lasagna Rolls (Gluten Free)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 277.5
  • Total Fat: 11.0 g
  • Cholesterol: 48.3 mg
  • Sodium: 414.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Three Cheese Lasagna Rolls (Gluten Free) calories by ingredient



Number of Servings: 20

Ingredients

    2 box tinkyada gluten free lasagna noodles
    3 cups. pasta sauce
    2 lb. part-skim ricotta cheese
    1/2 bag of Hormel pepperoni (cut slices into quarters)
    3 cups. mozzarella cheese, grated or diced small
    1/2 C. parmesan cheese, divided
    1/4 C. chopped parsley
    2 eggs, beaten
    Olive oil

Tips


Freezing directions: when lasagna is ready to bake,cover tightly with foil and freeze.Do not defrost before baking.It must be baked from frozen state 2 1/2 hours at 350 degrees.


Directions

Preheat over to 350 degrees.Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with some olive oil or spray lightly with Pam to keep from sticking. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. parmesan, eggs, pepperoni and parsley. Spoon some of the ricotta mixture of the mozzarella on each piece of lasagna noodle and roll up. In a 9x13-inch baking dish , place 1 C. of sauce on the bottom. Place 1/2 of the roll-ups, seam side down. Then sprinkle 1/2 of the mozzarella, then 1/2 of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. parmesan. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake for 5 minutes longer. Makes about 20 roll-ups.

Serving Size: Makes 20 rolls

Number of Servings: 20

Recipe submitted by SparkPeople user KADNAULT.