Asparagus Artichoke Lasagna Rolls Recipe
Ingredients
| Lasagna rolls | ||
| Lasagna noodles | 8 | |
| Asparagus spears | 16 | |
| 2 cups reduced-fat ricotta cheese | ||
| 1/2 cup thawed and finely chopped frozen artichoke hearts | ||
| Arugula | 1/2 Cup (16 tbs), chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Skim milk | 1 1/4 Cup (16 tbs) (Sauce) | |
| 2 tablespoons nonfat dry milk | ||
| Cornstarch | 1 Tablespoon (Sauce) | |
| Basil | 1 Tablespoon, minced (Sauce) | |
| Ground white pepper | 1 Pinch (Sauce) | |
Directions
For the lasagna rolls: Cook the noodles according to the package directions, but without adding the salt.
Drain, rinse with cold water and drain again.
Meanwhile, bring a medium saucepan of water to a boil.
Break off and discard the tough portions of the asparagus stems.
Add the asparagus to the boiling water.
Cook about 1 minute or until blanched.
Immediately drain and rinse with very cold water to stop the cooking; set aside.
In a medium bowl, combine the ricotta cheese, artichokes, arugula and Parmesan cheese.
Spray an 11" X 7" baking pan with no-stick spray.
To assemble the rolls, spread each noodle with some of the cheese mixture.
Place 2 asparagus spears horizontally across a short end of each noodle.
Then roll up from the short end to enclose the filling.
Place the rolls, seam side down, in the baking pan.
Sprinkle with the mozzarella cheese.
Cover with foil and bake at 350° for 15 to 20 minutes or until heated through.
For the sauce: Meanwhile, in a small bowl, use a wire whisk to stir together 1/4 cup of the skim milk, the dry milk and cornstarch until dissolved.
In a small saucepan, bring the remaining 1 cup of milk to a boil.
Then use the wire whisk to stir in the cornstarch mixture.
Cook and stir for 1 to 2 minutes or until the mixture slightly thickens and begins to gently boil.
Cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the basil and pepper.
Drain, rinse with cold water and drain again.
Meanwhile, bring a medium saucepan of water to a boil.
Break off and discard the tough portions of the asparagus stems.
Add the asparagus to the boiling water.
Cook about 1 minute or until blanched.
Immediately drain and rinse with very cold water to stop the cooking; set aside.
In a medium bowl, combine the ricotta cheese, artichokes, arugula and Parmesan cheese.
Spray an 11" X 7" baking pan with no-stick spray.
To assemble the rolls, spread each noodle with some of the cheese mixture.
Place 2 asparagus spears horizontally across a short end of each noodle.
Then roll up from the short end to enclose the filling.
Place the rolls, seam side down, in the baking pan.
Sprinkle with the mozzarella cheese.
Cover with foil and bake at 350° for 15 to 20 minutes or until heated through.
For the sauce: Meanwhile, in a small bowl, use a wire whisk to stir together 1/4 cup of the skim milk, the dry milk and cornstarch until dissolved.
In a small saucepan, bring the remaining 1 cup of milk to a boil.
Then use the wire whisk to stir in the cornstarch mixture.
Cook and stir for 1 to 2 minutes or until the mixture slightly thickens and begins to gently boil.
Cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the basil and pepper.
Chef
