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Lasagna Roll Ups Recipe
|Vegetable cooking spray||1|
|Turkey breast/Extra-lean ground beef||1 Pound, ground|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Cup (16 tbs), chopped|
|Water||3⁄4 Cup (12 tbs)|
|Fat free ricotta cheese||15 Ounce (1 Container)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Lasagna noodles||4 Cup (64 tbs), cooked without salt or fat|
Serving size: Complete recipe
Calories 2923 Calories from Fat 532
% Daily Value*
Total Fat 59 g90.1%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 550.6 mg
Sodium 1129 mg47%
Total Carbohydrates 346 g115.2%
Dietary Fiber 17.6 g70.4%
Sugars 42 g
Protein 250 g499.7%
Vitamin A 60.2% Vitamin C 50.2%
Calcium 464.1% Iron 81.7%
*Based on a 2000 Calorie diet
Add soup, zucchini and water; simmer 5 minutes.
Pour soup mixture into shallow 2-quart baking dish.
In medium bowl, combine ricotta and mozzarella cheeses and egg; 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 at 375°F 30 minutes; uncover and continue baking 10 minutes longer or until sauce is bubbly.
Place lasagna rolls on serving dish; spoon remaining sauce over rolls.