| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian1 | 4 | Servings |
INGREDIENTS
| 4 | Uncooked lasagna noodles | |
| 1 | Jar spaghetti sauce, 16 | |
| ounces | ||
| 1 | c | Part-skim ricotta cheese |
| 1 | c | Shredded part-skim |
| mozzarella | ||
| Cheese, 4 ounces | ||
| 1/4 | c | Grated parmesan cheese |
| 1/2 | t | Salt |
| 1/2 | t | Ground nutmeg |
| 1/8 | t | Pepper |
| 1/8 | t | Red pepper sauce |
| 1 | Frozen chopped, 10 ounces | |
| Broccoli, thawed and drained |
INSTRUCTIONS
Heat oven to 350F. Cook noodles as directed on package; drain. Cover noodles with cold water. Pour 1 cup of the spaghetti sauce into ungreased square baking dish, 8 X 8 X 2 inches. Mix remaining ingredients. Drain noodles. Spread about 3/4 cup of the cheese mixture to edges of each noodle. Roll up noodles. Place seam sides down on spaghetti sauce. Pour remaining spaghetti sauce over roll-ups. Cover and bake about 35 minutes or until sauce is hot and bubbly. MICROWAVE DIRECTIONS: Prepare as directed above--except use square microwavable dish, 8 X 8 X 2 inches. Cover tightly and microwave on high 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until hot and bubbly. Per serving: 177 Calories (kcal); 9g Total Fat; (47% calories from fat); 10g Protein; 13g Carbohydrate; 23mg Cholesterol; 745mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Low-Fat Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 629
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 101mg
Sodium: 1626.5mg
Potassium: 499.4mg
Carbohydrates: 41.9g
Fiber: 1.5g
Sugar: 7.4g
Protein: 47.5g