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Rolled Lasagne

Rolled Lasagne

Nutrition Facts
  • cal. (kcal) 426
Rolled Lasagne
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 35 mins
  • Carb Grams Per Serving: 51

Ingredients

  • 8 lasagna noodles
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 12 - ounce can crushed tomatoes
  • 2 ounces goat cheese
  • 1/2 cup chopped sweet onion
  • 1 large leek, white part only, chopped
  • 1 3/4 cups sliced cremini mushrooms
  • 1 bunch asparagus, cut into 1/2-inch pieces
  • 2 ounces low-fat mozzarella, grated
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated Parmesan

Directions

  1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
  2. Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
  3. Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
  4. Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
  5. Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 426 cal., 18 g total fat (6 g sat. fat), 51 g carb. (6 g fiber), 17 g pro.

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