I found these in Southern Living and they were delicious. Light, filling, vegetarian, and less than 200 calories per roll!
LIGHT LASAGNA ROLLS
My cooking time was significantly less than what the original recipe called for, so be sure to watch your oven!
Nutritional Information (per roll - makes 10)
190 calories - 5 g. fat - 9 g. protein - 0 g. fiber - 28 g. carbohydrates
- 10 uncooked lasagna noodles (I used Skinner)
- 1 c. finely-chopped white onion or sweet yellow onion
- 2 tsp. olive oil
- 3 garlic cloves, minced and divided
- 24-oz. jar tomato and basil pasta sauce (I used Ragu)
- 1-1/2 tsp. sugar
- 1/4 tsp. dried crushed red pepper flakes
- 1 c. low fat ricotta cheese
- 2 oz. low fat cream cheese, softened
- 14 oz. can baby artichoke hearts, drained and chopped
- 1 large egg white, lightly beaten
- 1/4 c. torn fresh basil
- 1/4 c. shredded Parmesan cheese
1. Preheat oven to 350 degrees.
2. Cook lasagna noodles according to package instructions for al dente preparation.
3. Drain pasta (do not rinse) and arrange in a single layer on a piece of lightly-greased aluminum foil.
4. Saute onion in hot oil in a large saucepan over medium heat until caramelized (approx. 7-8 minutes).
5. Add minced garlic and saute, stirring frequently, for one minute.
6. Stir in tomato sauce, sugar, and red pepper flakes.
7. Bring sauce to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
8. Stir together ricotta cheese and cream cheese until smooth.
9. Stir in artichoke hearts, egg white, basil, and Parmesan cheese.
10. Spread 1/4 c. cheese mixture on one lasagna noodle. Roll up firmly and place, seam side down, into a large 11x7 inch baking dish or onto a jelly roll pan.
11. Repeat with remaining noodles and cheese filling.
12. Spoon tomato sauce over the lasagna rolls.
13. Bake, covered, at 350 degrees for 45-50 minutes. (My oven took only 35 minutes or so).
14. Let stand for five minutes. Sprinkle with additional Parmesan cheese or basil, if desired.