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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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High in calories but fat free mozzarella would help with calorie and fat content Ingredients:
4 ounces whole wheat lasagna noodles (8 noodles) |
4 ounces (1/2 cup) part skim mozzarella cheese |
1/2 cup nonfat ricotta cheese |
1 tablespoon parmesan cheese |
8 ounces tofu |
2 cups spaghetti sauce |
Directions:
1. Preheat oven to 375*F once pasta water boils
2. Cook lasagna noodles 10 minutes or according to package directions. Drain, lay out on a clean cloth.
3. Combine tofu and cheeses. Place equal amounts on each lasagna noodle, spreading out as evenly as possible. Roll up jelly-roll style.
4. Place roll-ups in baking dish, seam side down. Top each roll with 2 tablespoons sauce.
5. Bake covered for 30 minutes.
6. Note: These may be frozen before baking, omitting sauce until ready to bake.
7. Makes 4 servings at 6 WW Points per serving
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