This recipe is quicker to make than traditional lasagna, and can even be made with bottled sauce if you are in a hurry.
Serves: 4 servings
- 8 lasagna noodles (about 6 1/2 ounces)
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 15 ounces nonfat or low-fat ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated carrot
- 2 tablespoons minced fresh parsley
- 1 can (14 1/2 ounces) unsalted tomatoes, crushed
- 1 can (6 ounces) tomato paste
- 1/4 cup unsalted vegetable broth or water
- 1 medium yellow onion, chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon crushed fresh garlic
- To make the sauce, place all of the sauce ingredients in a 1 1/2-quart pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes.
- To make the filling, place all of the filling ingredients in a medium-sized bowl, and stir to mix well. Set aside.
- Cook the noodles al dente according to package directions. Drain, rinse with cool water, and drain again.
- Coat a 2 1/2-quart casserole dish with nonstick cooking spray. To assemble the roll-ups, arrange the noodles on a flat surface, and spread an eighth of the filling mixture along the length of each noodle. Roll each noodle up jelly-roll style, and place in the prepared dish, seam side down. Pour the sauce over the roll-ups.
- Cover the dish with aluminum foil, and bake at 350°F for 30 minutes. Remove the foil, top with the mozzarella, and bake uncovered for 10 additional minutes, or until the cheese is melted. Serve hot.
- In a hurry? Instead of preparing homemade sauce for your Lasagna Roll-Ups, use 3 cups of bottled marinara sauce.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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