Lasagna Roll Ups Recipe
Ingredients
| Vegetable cooking spray | ||
| 1 pound ground turkey breast or extra-lean ground beef | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 can Healthy Choice Tomato with Garden Herbs Condensed Soup | ||
| Zucchini | 1 Cup (16 tbs), chopped | |
| Water | 3/4 Cup (16 tbs) | |
| Ricotta cheese | 1 Can (10oz) | |
| 1/2 cup Healthy Choice Fat Free Shredded Mozzarella Cheese | ||
| Egg | 1 | |
| 4 cooked lasagna noodles | ||
Directions
In large nonstick skillet sprayed with vegetable cooking spray, cook turkey, onion and garlic 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.
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.
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.
Chef
