| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
2post, Cheese, Main dishes, Pastanoodle, Turkey |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground turkey |
| 15 |
oz |
Part-skim ricotta cheese |
| 1 |
c |
Shredded part skim milk mozzarella cheese |
| 1/4 |
|
Cu Parmesan cheese |
| 1/3 |
c |
Egg substitute |
| 2 |
tb |
Chopped fresh parsley |
| 8 |
|
Lasagna noodles; cooked and drained |
| 2 |
c |
Low-sodium pasta sauce |
INSTRUCTIONS
Preheat oven to 375°F. Coat rectangular 2-quart baking dish with no-stick
cooking spray. Brown turkey in non-stick skillet. While turkey is cooking
combine ricotta, mozzarella, Parmesan , egg and parsley in medium mixing
bow; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna
noodle. Roll up starting with a short end. Place seam side down in baking
dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls
in baking dish. Cover with foil. Bake 30 to 35 minutes or until heated
through. Let stand 5 minutes before serving.
Makes 8 servings.
Nutritional Information Per Serving: Calories 280; fat 10g; protein 20g;
carbohydrate 29g; cholesterol 47mg; sodium 446mg.
Recipe by: Second Nature Egg Substitute Ad
Posted to MC-Recipe Digest V1 #976 by 4paws@netrax.net (Shermeyer-Gail) on
Jan 01, 1998
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