INGREDIENTS

INSTRUCTIONS

Makes 4 servings.
An attractive dish for special occasions, and it's easier than ordinary
lasagne. The sauteed onion and zucchini mixture add extra flavor and
texture to the ricotta filling. Spread filling all the way to the ends of
the lasagne noodles, so the rolls hold their shape.
Preheat oven to 350F (175C). Lightly oil a 13 x 9-inch nonstick cooking
pan. Bring a large pot of water to a boil. Cook lasagne noodles 10 minutes,
or according to package directions. Drain and cool in a single layer on a
lightly oiled, nonstick baking sheet.
Meanwhile, heat the oil in a medium, nonstick skillet over medium heat. Add
the onion and cook, stirring occasionally, until the onion is translucent,
about 2 to 3 minutes. Add zucchini, parsley, basil and garlic and cook,
stirring, until the zucchini is wilted, 2 to 3 minutes. Dust with freshly
grated nutmeg and let cool slightly. Stir together the ricotta and onion
mixture.
To assemble casserole, pour 1/2 cup of tomato sauce in the bottom of
prepared baking pan. Laying each lasagne noodle flat on a work surface,
spread a scant 1/3 cup of the ricotta mixture along its length. Roll up and
place, seam side down, in the casserole dish. Repeat with remaining lasagne
noodles and ricotta mixture.
Pour the remaining sauce over and around the rolled lasagne. Cover tightly
with foil. Bake 30 to 35 minutes, or until casserole is hot and bubbly.
Sprinkle with Parmesan cheese and serve.
Per serving: 496 calories, 13g fat, 37g chol, 68g carb, 7g fiber, 86g
protein, 815mg sodium. 10 WW POINTS
Recipe by: The No-Tofu Vegetarian Cookbook, page 108
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If God is your Copilot – swap seats!”