| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
American |
Poultry |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Creamette Lasagna; uncooked |
| 1 |
ct |
(15-oz) part-skim Ricotta cheese |
| 1 |
cn |
(5-oz) evaporated skimmed milk |
| 1/4 |
c |
Reduced calorie mayonnaise |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
American Heart Association lemon herb seasoning |
| 1/2 |
lb |
Thinly sliced fully cooked turkey breast |
| 1 |
pk |
(10-oz) frozen cut asparagus; thawed |
| 1 |
cn |
(15-oz) tomato puree |
| 1/2 |
c |
Water |
| 1 |
lg |
Fresh tomato; peeled, seeded and chopped |
| 1 |
lg |
Carrot; finely shredded |
| 1/4 |
c |
Sliced green onion |
| 1 |
ts |
American Heart Association original herb seasoning |
| 1 |
ts |
Italian seasoning |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Fennel seed |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
c |
Shredded part skim Mozzarella cheese |
INSTRUCTIONS
Prepare Creamette Lasagna as package directs; drain. In large bowl, blend
ricotta, milk, mayonnaise, parsley and lemon herb seasoning. Spread cheese
mixture equally on lasagna strips. Top evenly with turkey and asparagus;
roll up each strip. In medium bowl, combine tomato puree, water, tomato,
carrot, green onions and remaining seasonings; mix well. Spread half the
sauce in ungreased 13x9-inch baking dish. Arrange lasagna strips seam-side
down in sauce. Pour remaining sauce over lasagna roll-ups; top with
Mozzarella cheese. Cover; bake in a 350 degree oven for 40 to 50 minutes.
Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“There’s hope. There’s God.”