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Lite Lasagna

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Submitted by mike

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 118
CUP ML SPINACH
raw, fresh,
4 4
EACH EACH LASAGNA NOODLES
cooked *
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely minced
½ 118
CUP ML RICOTTA CHEESE
part-skim
½ 118
CUP ML TOMATO SAUCE
½ 118
CUP ML BROCCOLI FLORETS
fine chop
4 2E+1
TEASPOON ML MOZZARELLA CHEESE *

Directions

Preheat oven to 375℉ (190℃).

Pat the noodles dry, then lay them out on the counter.

In a medium bowl fold together the riccota, broccoli, spinach and scallions.

Divide this mixture evenly between the noodles, spreading it out with the back of a spoon.

Roll up the noodles as you would a jelly roll, then set them in a baking dish that’s been sprayed with nonstick vegetable spray.

Pour on the tomato sauce, sprinkle on the cheese, and bake until cooked through and the cheese has melted, about 20 minutes.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 335 21% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 198mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 35g
Vitamin A 20% Vitamin C 25%
Calcium 28% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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