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-> [Bakery, Cheese, Pastas & Noodles, Pastry, Rolls] -> [Lasagne rolls Recipe] |
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Lasagne rolls
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| Artist: |
_ |
| Categories: |
Bakery, Cheese, Pastas & Noodles, Pastry, Rolls |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Part-skim ricotta cheese | | 1
| | Egg | | 1
| oz | Shredded Mozzarella Cheese | | 2
| tbsp | Grated Parmeson Cheese, divid | | 1/8
| tsp | Oregano | | 1/8
| tsp | Basil leaves | | | Dash garlic powder | | 4
| | Curly edge lasagne noodles | | | (12X3 in pcs cooked) | | 1/2
| cup | Tomato sauce | | | Garnish - flat leaf parsley | | | Leaves |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Spray 2 individual casseroles with nonstick cooking spray; set aside. | | 3 | In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 t of the parmeson cheese, and the seasonings, mixing well. | | 4 | Place cooked lasagne on a damp towel and spoon ?of the cheese mixture lengthwise along the center of each noodle, starting from narrow end, carefully roll each noodle to enclose filling. | | 5 | Place 2 rolls in each sprayed casserole and spoon 2 t sauce over each roll; sprinkle each roll with ?t parmeson cheese and bake until thoroughly heated, 35-40 minutes. | | 6 | Serve garnished with parsely. | | 7 | 2 pro, 1 bread, 1 veg, 30 cal optional. | | 8 | Per serving, 404 cal, 22 g pro, 15 g fat, 45 g carbs, 556 mg sodium, 219 mg cholesterol |
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