Lasagne Rollscheese, pasta 1/2 cup part-skim ricotta cheese 1 egg 1 oz shredded mozzarella cheese 2 tablespoon grated parmeson cheese,divid 1/8 teaspoon oregano 1/8 teaspoon basil leaves 1 dash garlic powder 4 curly edge lasagne noodles 1 (12x3 in pcs cooked) 1/2 cup tomato sauce 1 garnish - flat leaf parsley 1 leaves 1. Preheat oven to 350 degrees. Spray 2 individual casseroles with nonstick cooking spray; set aside. 2. In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 T of the parmeson cheese, and the seasonings, mixing well. 3. Place cooked lasagne on a damp towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle, starting from narrow end, carefully roll each noodle to enclose filling. 4. Place 2 rolls in each sprayed casserole and spoon 2 T sauce over each roll; sprinkle each roll with 3/4 t parmeson cheese and bake until thoroughly heated, 35-40 minutes. Serve garnished with parsely. 2 pro, 1 bread, 1 veg, 30 cal optional. Per serving, 404 cal, 22 g pro, 15 g fat, 45 g carbs, 556 mg sodium, 219 mg cholesterol. |
