There’s always room for pasta. We all love it. Even low-carbers hate the fact they dream about it. So here’s another way to satiate that desire. This was a nice change of pace from the traditional layered dish but was just as filling.
8 uncooked lasagna noodles
4 tsp olive oil
1/2 c finely chopped onion
1-8 0z pkge sliced mushrooms
1-6 oz pkge baby spinach
3 garlic cloves, minced
1/2 c mozzarella cheese, shredded
1/2 c part skim ricotta cheese
1/4 c minced fresh basil, divided
1/2 tsp salt
1/4 tsp crushed red pepper
1 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (7 oz) bottle roasted red bell peppers, undrained
1/8 tsp crushed red pepper
1. For lasagna, cook noodles according to package direction, omitting salt and fat. Drain and rinse with cold water.
2. Heat oil in skillet over med-high heat. Add onion, mushroom, spinach and garlic – saute for 5 mins or until veggies are tender. Remove from heat and stir in cheeses, 2 tbsp basil, salt and red pepper.
3. For sauce, place your sauce ingredients into a blender and process until smooth.
4. Place cooked noodles on flat surface; spread 1/3 c cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place rolls, seam-side down, in a shallow 2 qt microwave safe dish. Pour 1/4 c sauce over each roll and cover with heavy duty plastic wrap. Microwave at HIGH 5 mins and sprinkle with remaining basil. Makes 4 servings of 2 rolls each.
As you can see the sauce, at first, was more watery than I anticipated but I had to let it sit for a bit. The sauce was fine after a few more minutes. The rolls were also a bit ‘flatter’ than I expected. Other than that the taste was great! I’m sure you can substitute some of the veggies for a meat if you wanted more substance to them. I served this was a side of sauteed asparagus – yum! If only I had gelato. . . .
Fat: 11.7 g
Protein: 19.3 g
Carbohydrate: 58.3 g
Fiber: 5.9 g
Cholesterol: 20 mg
Sodium: 924 mg