Stuffed Lasagna Rolls With Spinach-Mint Pesto
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.6
- Total Fat: 12.1 g
- Cholesterol: 24.4 mg
- Sodium: 221.4 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 6.4 g
- Protein: 14.0 g
View full nutritional breakdown of Stuffed Lasagna Rolls With Spinach-Mint Pesto calories by ingredient
Introduction
A delectable "almost no-cook" recipe that is worth waiting for the water to boil. A delectable "almost no-cook" recipe that is worth waiting for the water to boil.Number of Servings: 8
Ingredients
-
Pesto =
1 cup Fresh Spinach
2 tbsp Fresh Mint
2 tbsp Parmesan & Romano Cheese
2 tbsp Pine Nuts
2 tbsp Extra Virgin Olive Oil
1 Garlic Clove
Splash of Lemon Juice
Pinch of Lemon Zest
Pinch of Sea Salt
Pinch of Black Pepper
Lasagna Rolls =
8 Multi-Grain Lasagna Sheets
1 cup Part Skim Ricotta Cheese
1/2 cup Parmesan & Romano Cheese
2 Garlic Cloves, minced
2 Roma Tomatoes, diced
Pinch of Nutmeg
Pinch of Sage
Pinch of Onion Powder
Pinch of Black Pepper
Handful of Parsley
Directions
1) Preheat water in a large boiling pot
For Pesto
2) Combine all pesto ingredients (except EVOO) in a food processor and finely chop. Stream in EVOO.
For Lasagna Rolls
3) Add lasagna sheets with a pinch of salt to boiling pot. Cook until desired tenderness, but it's recommended to drain pasta when there is still a "bite" to it because it will be easier to roll up.
4) Cut tomatoes in half and squeeze juices out over sink before dicing.
5) Combine remaining ingredients in a bowl.
6) Spoon cheese mixture evenly on one side of each lasagna sheet. Roll pasta in like a pinwheel.
7) Top with desired amount of pesto. Enjoy.
-- 7 WW points --
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
For Pesto
2) Combine all pesto ingredients (except EVOO) in a food processor and finely chop. Stream in EVOO.
For Lasagna Rolls
3) Add lasagna sheets with a pinch of salt to boiling pot. Cook until desired tenderness, but it's recommended to drain pasta when there is still a "bite" to it because it will be easier to roll up.
4) Cut tomatoes in half and squeeze juices out over sink before dicing.
5) Combine remaining ingredients in a bowl.
6) Spoon cheese mixture evenly on one side of each lasagna sheet. Roll pasta in like a pinwheel.
7) Top with desired amount of pesto. Enjoy.
-- 7 WW points --
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.