Lasagne Rolls
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
ricotta cheese
part-skim |
|
| 1 | each |
eggs
|
|
| 1 | ounce |
mozzarella cheese
shredded |
|
| 2 | tablespoons |
Parmesan cheese
divided |
|
| ⅛ | teaspoon |
oregano
|
|
| ⅛ | teaspoon |
basil
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 4 | each |
lasagna noodles
curly edge |
*
|
| ½ | cup |
tomato sauce
|
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
ricotta cheese
part-skim |
|
| 1 | each |
eggs
|
|
| 28.9 | ml/g |
mozzarella cheese
shredded |
|
| 3E+1 | ml |
Parmesan cheese
divided |
|
| 0.6 | ml |
oregano
|
|
| 0.6 | ml |
basil
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 4 | each |
lasagna noodles
curly edge |
*
|
| 118 | ml |
tomato sauce
|
|
| 1 | x |
parsley leaves
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Spray 2 individual casseroles with nonstick cooking spray; set aside.
In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tablespoon of the parmeson cheese, and the seasonings, mixing well.
Place cooked lasagne on a damp towel and spoon ¼ of the cheese mixture lengthwise along the center of each noodle, starting from narrow end, carefully roll each noodle to enclose filling.
Place 2 rolls in each sprayed casserole and spoon 2 tablespoons sauce over each roll; sprinkle each roll with ¾ teaspoons parmeson cheese and bake until thoroughly heated, 35 to 40 minutes.
Serve garnished with parsely.
