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Vegetable Lasagna Curls

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Submitted by tigercub

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

12 12
EACH EACH LASAGNA NOODLES *
1 453.6
POUND G COTTAGE CHEESE
2 473
1 237
CUP ML MUSHROOMS
chopped *
2 2
2 3E+1
TABLESPOONS ML BASIL
chopped
1 5
TEASPOON ML OREGANO
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
2 473
CUPS ML MARINARA SAUCE
2 3E+1
TABLESPOONS ML NUTRITIONAL YEAST FLAKES *

Directions

Preheat oven to 375℉ (190℃).

Cook lasagna noodles in a large saucepan until tender but firm, 8 to 10 minutes.

Drain, rinse and keep in cold water until ready to use.

Mix remaining ingredients in a medium size bowl.

Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.

Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.

Cover with marinara sauce and bake 20 minutes, covered.

Remove cover, and bake 20 minutes more.

Sprinkle with nutritional yeast flakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 560 11% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 517mg 22%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 22%
Sugars g
Protein 55g
Vitamin A 25% Vitamin C 42%
Calcium 10% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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