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Low-Fat Vegetable Lasagne Roll-Ups

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Submitted by georgep

Have fun with lasagna with this healthy recipe that makes a scrumptious dish your whole family will enjoy!

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

½ 226.8
POUND G LASAGNA NOODLES
2 2
EACH EACH BROCCOLI FLORETS
cooked 5 minutes, chopped *
2 1E+1
TEASPOONS ML BASIL *
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
1 1
X X BLACK PEPPER
to taste *
1 453.6
POUND G COTTAGE CHEESE
no-fat
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
shredded
1 1
EACH EACH EGGS
2 2
EACH EACH ONIONS
chopped
1 ½ 7.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML GARLIC SALT
26 751.4
OUNCES ML/G SPAGHETTI SAUCE
jar

Directions

Preheat oven to 350℉ (180℃). Cook lasagne til tender. Drain. Lay flat on towel to dry. Combine all other ingredients except the sauce. Spoon about ⅓ cup of mixture onto each noodle, leaving about 2 inches at end; roll up. Spread some sauce in baking dish . Place rolls in dish seam-side down. Pour remaining sauce over rolls. Cover dish with foil and bake for 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 470g (16.6 oz)
Amount per Serving
Calories 537 35% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 714mg 30%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 33%
Sugars g
Protein 60g
Vitamin A 39% Vitamin C 53%
Calcium 38% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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