| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Pasta | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Part-skim ricotta cheese |
| 1 | Egg | |
| 1 | oz | Shredded Mozzarella Cheese |
| 2 | tb | Grated Parmeson Cheese,divid |
| 1/8 | ts | Oregano |
| 1/8 | ts | Basil leaves |
| Dash garlic powder | ||
| 4 | Curly edge lasagne noodles | |
| (12X3 in pcs cooked) | ||
| 1/2 | c | Tomato sauce |
| Garnish – flat leaf parsley | ||
| Leaves |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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