Three-Cheese Lasagna Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- cheese
- 1/2 c onions chopped
- vegetable cooking spray
- 1/8 ts pepper
- 9 lasagna noodles uncooked
- 2 cloves garlic minced
- 1/4 ts black pepper freshly ground
- 2 10-oz packages frozen chopped spinach thawed
- 1/2 c fresh mushrooms chopped
- 1/2 c lite ricotta cheese
- veg cooking spray
- 2 cloves garlic minced, (i use 5)
- 3 tb dry white vermouth
- 1/4 c sweet red pepper finely chopped, (plus 2 tbsp.)
- chunky tomato sauce
- 1/2 c grated parmesan fresh
- 1/2 c mozzarella cheese shredded
- 1/4 c carrot shredded, (plus 2 tb)
- 1 ts dried whole basil
- 1 1/2 c tomato sauce
- 3 tb water
- 1/2 c frozen egg substitute thawed
- sprigs fresh basil (optional)
- 1/4 ts dried basil
- 1/4 ts dried marjoram
- Carbohydrate 337.283840625 g
- Cholesterol 302.378 mg
- Fat 48.65278875 g
- Fiber 60.5144818131924 g
- Protein 134.382561875 g
- Saturated Fat 22.47085525 g
- Serving Size 1 1 Serving (4210g)
- Sodium 15271.5633125 mg
- Sugar 276.769358811808 g
- Trans Fat 7.93197199999999 g
- Calories 2172 calories
Cook noodles according to package direction, omitting salt and fat. Drain well, and set aside. Drain spinach; press between paper towels to remove excess moisture. Set spinach aside. Coat large non-stick skillet with cooking spray; place over med. high heat until hot. Add onion, mushrooms, garlic and vermouth; saute until tender. Transfer to a bowl; add spinach, parmesan cheese, and next 5 ingredients. Spread spinach mixture evenly over lasagna noodles, leaving a 1/4 inch border around edges of each noodle. Roll each noodle, jellyroll fashion, beginning at narrow end. Arrange rolls, seam side down in an 11 x 7 x2 inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. To serve, cut rolls in half. Spoon 1/4 cup chunky tomato sauce on each individual plate, and place 3 rolls on top of sauce. Garnish with fresh basil sprigs, if desired. Chunky Tomato Sauce: Coat non-stick skillet with cooking spray; place over med. high heat until hot. Add sweet red pepper and next 5 ingredients; saute 5 min. or until veg are tender. Stir in tomato sauce and water. bring to a boil. Cover, reduce heat, and simmer 5 min or until mixture is thickened. Recipe By : Dora Guerra <dguerra@LONESTAR.JPL.UTSA.EDU>
