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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Mar 2011 Ingredients:
230 g (or 14 cannelloni) whole wheat lasagna pasta |
200 g carrot |
20 g green onion |
480 g sole fillet |
1/4 tsp olive oil |
1 tsp dried dill |
1 tsp chives |
1/2 tsp onion powder |
1/2 tsp garlic powder |
72 g part skim mozzarella |
160 g skim milk |
120 g light philadelphia |
Directions:
1. Preheat oven to 350F. Lightly mist an 8x8 inch glass pan with cooking spray, set aside
2. Rinse onions well, trim off white tops and discard. With the tip of a knife, score the upper end of the connected layers one by one so that each can be removed and set aside
3. Prepare lasagna noodles according to package instructions, During the final 90 seconds of cooking, add reserved onion layers. Then lift out layers with a heat-proof tongs and set aside before draining pasta. Rinse pasta well and set aside
4. Grate carrot into a small bowl. Set aside
5. Place a large nonstick pan on a medium heat and add oil. Heat for 1 minute, then add tilapia. Cover and cook for 3 minutes. Carefully flip fillets over and cook for 1 minute. Break fillets up and make sure all cooked
6. Add cream cheese, milk, dried dill and salt to a medium pan. Use a knife or spatula to break cream cheese into smaller pieces. Place pan on low heat and cook, whisking constantly, for about 1 minute or until cream cheese has melted. Add half of mozzarella and continue heating and whisking for 30 seconds or until mixture is smooth. DO NOT LET IT BOIL.Remove from heat and scoop out 1/2 cup cheese mixture and set aside.
7. Stir carrots and tilapia into pan with cheese mixture. Lat lasagna noodles out on a large cutting board. Place 2 tbsp tilapia-cheese mixture and roll into a bundle, tie with onion string. Place rolls into glass pan
8. Spoon reserved 1/2 cup cheese mixture over bundles and top with remaining mozzarella. Bake for 25 minutes or until mozzarella is melted and beginning to brown on top.
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