Spicy Lasagna Roll-Ups Recipe - Cooking Index
Spicy Lasagna Roll-Ups Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground turkey breast |
| = (or extra-lean ground beef) | ||
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 2 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Dried Italian seasoning |
| 1/4 teaspoon | 1.3ml | Red pepper flakes |
| 1 | Reduced-fat condensed tomato soup - (10 3/4 oz) | |
| 1 cup | 146g / 5.1oz | Chopped zucchini |
| 3/4 cup | 177ml | Water |
| 1 | Container fat-free ricotta cheese - (15 oz | |
| 1/2 cup | 73g / 2.6oz | Shredded part-skim mozzarella cheese |
| 1 | Egg | |
| 4 | Cooked lasagna noodles |
Preheat oven to 350 degrees.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add turkey, onion, garlic, Italian seasoning and red pepper flakes; cook and stir until turkey is no longer pink and onion is tender.
Add soup, zucchini and water; simmer 5 minutes. Pour soup mixture into shallow 2-quart baking dish.
Combine ricotta and mozzarella cheeses and egg in medium bowl; mix well. Lay lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle. Roll up noodles, enclosing filling; place rolls seam-sides down over soup mixture.
Cover and bake 30 minutes; uncover and continue baking an additional 10 minutes or until sauce is bubbly. Place lasagna rolls on serving dish; spoon remaining sauce over rolls.
This recipe yields 4 servings.
Exchanges Per (1 roll-up) Serving: 4 Starch, 4 Meat, 2 Vegetable.
Nutrition Facts: Calories 562; Calories from Fat 17%; Total Fat 11g; Saturated Fat 4g; Protein 50g; Carbohydrates 67g; Cholesterol 121mg; Sodium 642mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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