Three Cheese Lasagna Rolls Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
9: Lasagna Noodles, uncooked
2: 10 Oz. Pkgs. Frozen Chopped,
Spinach, thawed
Veg Cooking Spray,
1/2 cup: Chopped Onion,
1/2 cup: Fresh Mushrooms, chopped
2 Cloves: Garlic, Minced, (I Use
5: ),
3 tbsp: Dry White Vermouth,
1/2 cup: Freshly Grated Parmesan,
Cheese,
1/2 cup: Mozzarella Cheese --,
Shredded,
1/2 cup: Lite Ricotta Cheese,
1/2 cup: Frozen Egg Substitute --,
Thawed,
1 tsp: Dried Whole Basil,
1/8 tsp: Pepper,
Fresh Basil Sprigs --,
, (optional) ----Chunky Tomato Sauce----
Vegetable Cooking Spray,
1/4 cup: Finely Chopped Sweet Red,
Pepper, (plus 2 tbsp.)
1/4 cup: Shredded Carrot, plus 2 TB
2 Cloves: Garlic, minced
1/4 tsp: Dried Basil,
1/4 tsp: Dried Marjoram,
1/4 tsp: Freshly Ground Pepper,
1 1/2 cup: Tomato Sauce,
3 tbsp: Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp