Cheese and Nut Lasagna Rollups |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My husband and I are trying to eat more healthy foods. I made some changes to a recipe to come up with this yummy vegetarian dish. This is much lighter and somehow more satisfying that the heavy meat-laden lasagnas we used to eat. Pre-soaking prevents the noodles from having hard edges. I cut this recipe in half and prepare it in an 8x8 dish. Ingredients:
1 lb no-boil lasagna noodles |
2 eggs, beaten |
1 (15 ounce) carton 1% fat cottage cheese, small curd |
1 1/2 cups shredded part-skim mozzarella cheese, divided use |
1 cup shredded parmesan cheese, divided use |
1 cup chopped walnuts |
1 tablespoon chopped fresh parsley (or 1 1/2 tsp. dry parsley) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
1 (26 ounce) jar spaghetti sauce, chunky style |
Directions:
1. Preheat oven to 350°F Spray a 13x9 glass baking dish with non-stick spray; set aside.
2. Fill another baking dish (size doesn't matter) 3/4 full of very hot (steaming) tap water. Add noodles, 1 at a time. Overlap sheets, but make sure they are all submerged. Let soak while preparing the filling.
3. Stir together eggs, cottage cheese, 1 cup of the mozzarella, 3/4 cup of the parmesan, walnuts, parsley, salt, pepper and nutmeg.
4. Remove noodles from water to a towel lined cookie sheet. Do not overlap. Top with another towel and pat gently to absorb water.
5. Spread about a third of the spaghetti sauce on the bottom of the prepared baking dish.
6. Filling one noodle at a time, spoon a heaping tablespoon of the filling onto each noodle. Roll up and place seam side down in baking dish.
7. Pour remaining sauce over the filled noodles.
8. Sprinkle with the remaining mozzarella and parmesan.
9. Cover with foil and bake 40-45 minutes until bubbly.
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