Lasagna Roll Ups
|Vegetable cooking spray||1|
|Turkey breast/Extra-lean ground beef||1 Pound, ground|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Cup (16 tbs), chopped|
|Water||3⁄4 Cup (12 tbs)|
|Fat free ricotta cheese||15 Ounce (1 Container)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Lasagna noodles||4 Cup (64 tbs), cooked without salt or fat|
In large nonstick skillet sprayed with vegetable cooking spray, cook turkey, onion and garlic until turkey is no longer pink and onion is tender.
Add soup, zucchini and water; simmer 5 minutes.
Pour soup mixture into shallow 2-quart baking dish.
In medium bowl, combine ricotta and mozzarella cheeses and egg; mix well.
Lay lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle.
Roll up noodles, enclosing filling; place rolls seam sides down over soup mixture.
Cover and bake at 375°F 30 minutes; uncover and continue baking 10 minutes longer or until sauce is bubbly.
Place lasagna rolls on serving dish; spoon remaining sauce over rolls.