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Low Calorie Lasagna Roll Ups

Posted by on Dec. 14, 2009 at 2:42 PM
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Low Calorie Lasagna Roll Ups

Preparation time: 20 minutes
Cooking time: 40 minutes

6 rippled lasagna noodles
1 lb lean ground turkey, 7% fat
1/2 cup chopped onion
1 (15oz can) low-sodium crushed tomatoes
1/2 cup low-sodium canned tomato sauce
1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp minced garlic
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
Nonstick cooking spray
1/2 cup shredded, part-skim mozzarella cheese
1/2 cup chopped fresh parsley

Heat oven to 375 degrees F.

In a large pot, boil 4 quarts water over high heat, then add lasagna
noodles, one at a time. Stir gently after adding last noodle, and boil
8–10 minutes. Noodles should be flexible but not overly soft. Drain
noodles and immediately place on a baking sheet or cutting board in
a single layer.

In a large skillet over medium heat, cook ground turkey until cooked
through, and break into crumbles. Add chopped onion and saute until
onions soften slightly. Add crushed tomatoes, tomato sauce, basil,
oregano, garlic, black pepper, and red pepper flakes if desired. Stir
and lower heat to simmer for 1–2 minutes.

Spray a small baking dish (at least 9 inches square) with nonstick
cooking spray. Handling each noodle separately, spoon about 1/4 cup
of meat mixture along the length of the noodle, then roll up from
one end. Place open-side down in the baking dish. Spoon remaining
meat mixture evenly over the tops of the lasagna rolls. Sprinkle
cheese evenly over the rolls, and bake 25 minutes or until cheese
is lightly browned. Garnish with chopped parsley before serving.

Servings: 6
Serving size: 1 roll



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by on Dec. 14, 2009 at 2:42 PM
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