| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Ground, Meat |
12 |
Servings |
INGREDIENTS
| 12 |
|
Pcs lasagna noodles, cooked and drained |
| 1/2 |
ts |
Olive oil |
| 1 1/2 |
lb |
Ground chicken breast, skinless, cooked |
| 1 |
c |
Mushrooms, sliced |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Red and green bell peppers, chopped |
| 1 |
sm |
Carrot, minced |
| 1 |
|
Clove garlic, minced |
| 1/4 |
c |
Water |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
c |
Fat-free mozzarella cheese, grated |
| 1 |
|
Egg white, whipped |
| 1 |
tb |
Fat-free parmesan cheese |
| 3 |
tb |
Fat-free parmesan cheese |
| 1/2 |
ts |
Olive oil |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Bell peppers, chopped |
| 2 |
|
Cloves garlic, minced |
| 29 |
oz |
Crushed tomatoes |
| 6 |
oz |
Tomato paste |
| 1 |
ts |
Granulated sugar |
| 3 |
ts |
Oregano |
| 3 |
ts |
Basil |
| 2 |
ts |
Salt |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
MEAT MIXTURE
SAUCE - SEE NOTE
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray. To prepare
meat mixture, heat oil over medium heat in a skillet. Add chicken,
mushrooms, onions, bell peppers, carrot, and garlic. Cook until chicken is
no longer pink and vegetables are tender. Then, add water, nutmeg, and
cayenne pepper; cook until water is almost evaporated. Remove from heat;
allow to cool 10 minutes. In a mixing bowl, combine meat mixture,
mozzarella cheese, egg white, and 1 tablespoon parmesan cheese; set aside.
Meanwhile to prepare sauce, heat remaining oil in a skillet over medium
heat. Add, remaining onions, peppers, and garlic until tender. Stir in
tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a
boil; reduce heat. Cover; and simmer for 30 minutes; cool. Put half of
sauce evenly in prepared pan. Evenly spread 1/3 cup meat meat mixture over
length of each lasagna noodle. Carefully roll up noodle. Place seam side
down in prepared pan. Repeat with remaining noodles. Evenly spread
remaining sauce over lasagna rolls. Bake, covered, 40 minutes. Uncover and
sprinkle with remaining parmesan cheese. Bake for 5 minutes more or until
bubbly.
Per serving: 481 Calories; 3g Fat (6% calories from fat); 33g Protein; 78g
Carbohydrate; 36mg Cholesterol; 878mg Sodium
NOTES : * A 28 ounce jar of pasta sauce may be substituted.
Recipe by: Van den Bergh Foods, Inc. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on May 1, 1997
A Message from our Provider:
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