| 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 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Red pepper sauce |
| 1 |
pk |
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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