Three Cheese Lasagna Rolls Recipe
Servings: 1
Ingredients
- 9 x Lasagna Noodles uncooked
- 2 x 10 Ounce. Packages Frzn Minced Spinach thawed
- Â Â Veg. Cooking Spray
- 1/2 c. Minced Onion
- 1/2 c. Fresh Mushrooms minced
- 2 x Cloves Garlic, Chopped (I Use 5)
- 3 Tbsp. Dry White Vermouth
- 1/2 c. Freshly Grated Parmesan Cheese
- 1/2 c. Mozzarella Cheese shredded
- 1/2 c. Lite Ricotta Cheese
- 1/2 c. Frzn Egg Substitute thawed
- 1 tsp Dry Whole Basil
- 1/8 tsp Pepper
- Â Â Fresh Basil Sprigs (optional)
- Â Â Vegetable Cooking Spray
- 1/4 c. Finely Minced Sweet Red Pepper (plus 2 tbsp.)
- 1/4 c. Shredded Carrot (plus 2 tbsp.)
- 2 x Cloves Garlic chopped
- 1/4 tsp Dry Basil
- 1/4 tsp Dry Marjoram
- 1/4 tsp Freshly Grnd Pepper
- 1Â 1/2 c. Tomato Sauce
- 3 Tbsp. Water
Directions
- Cook noodles according to package direction, omitting salt and fat.
- Drain well, and set aside. Drain spinach; press between paper towels to remove excess moisture. Set spinach aside. Coat large non-stick skillet with cooking spray; place over med. high heat till warm. Add in onion, mushrooms, garlic and vermouth; saute/fry till tender. Transfer to a bowl; add in spinach, parmesan cheese, and next 5 ingredients. Spread spinach mix proportionately over lasagna noodles, leaving a 1/4 inch border around edges of each noodle. Roll each noodle, jellyroll fashion, beginning at narrow end. Arrange rolls, seam side down in an 11 x 7 x2 inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 min or possibly till thoroughly heated. To serve, cut rolls in half. Spoon 1/4 c. chunky tomato sauce on each individual plate, and place 3 rolls on top of sauce. Garnish with fresh basil sprigs, if you like.
- Chunky Tomato Sauce:Coat non-stick skillet with cooking spray; place over med. high heat till warm. Add in sweet red pepper and next 5 ingredients; saute/fry 5 minutes. or possibly till veg are tender. Stir in tomato sauce and water. bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or possibly till mix is thickened.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1511g | |
| Calories 1013 | |
| Calories from Fat 420 | 41% |
| Total Fat 47.39g | 59% |
| Saturated Fat 24.25g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 3788mg | 158% |
| Potassium 4265mg | 122% |
| Total Carbs 69.86g | 19% |
| Dietary Fiber 25.3g | 84% |
| Sugars 27.07g | 18% |
| Protein 91.49g | 146% |
