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Green And White Lasagna Bundles

chef.cristian's picture
Ingredients
  Lasagna noodles 8
  Egg whites 2 , lightly beaten
  Reduced fat ricotta cheese 15 Ounce (1 Container)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Frozen chopped broccoli 10 Ounce, thawed, drained (1 Package)
  Snipped chives 1⁄4 Cup (4 tbs)
  Low fat spaghetti sauce 1 1⁄2 Cup (24 tbs)
  Shredded reduced fat mozzarella cheese 2 Ounce (1/2 Cup)
Directions

Cook the lasagna noodles according to the directions on the package.
Drain and set aside.
Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, Parmesan cheese and salt.
Set the cheese mixture aside.
Lightly spray an unheated large skillet with olive oil no-stick spray.
Add the broccoli and chives.
Cook and stir over medium heat for 5 minutes.
Add the broccoli mixture to the cheese mixture.
Stir until well combined.
Preheat the oven to 350°.
Spread a thin layer of the spaghetti sauce in the bottom of a 12" X 7 1/2" X 2" baking dish.
To assemble, place one noodle on a piece of wax paper.
Then place 1/4 cup of the broccoli mixture in a mound 1/4" from a short end.
Roll the noodle around the broccoli mixture.
Place the roll-up, seam side down, in the baking dish.
Repeat making roll-ups with the remaining noodles and broccoli mixture.
Pour the remaining spaghetti sauce over the roll-ups in the baking dish.
Sprinkle the mozzarella cheese on top and cover with foil.
Bake for 35 to 45 minutes until bubbly.
If desired, garnish with the chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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