Lasagna Spirals

Lasagna Spiralslasagna-spirals.jpg
A healthy twist on a classic recipe!

Ingredients
Sauce

  • 1 Tablespoon canola oil
  • ¾ cup yellow bell pepper, diced
  • ¾ cup onions, diced
  • ¾ cup zucchini, diced
  • 2 cups mushrooms, sliced
  • 2 cups no-salt added tomato puree
  • 1 Tablespoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon thyme
  • 1 Tablespoon dried basil leaves
  • 1 Tablespoon oregano

Spirals

  • 15 ounces low fat ricotta cheese
  • 1-10 ounce package chopped frozen spinach, thawed (squeeze out water)
  • 1 cup part-skim, low-moisture, mozzarella cheese
  • 1 Tablespoon dried basil leaves
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg, lightly beaten
  • 10 whole wheat lasagna noodles, cooked
  • ¼ cup Parmesan cheese

Directions
Sauce

  1. In a medium skillet, sauté bell pepper, onions, zucchini, and mushrooms in canola oil until soft. 
  2. In a medium bowl, combine 2 cups tomato puree plus seasonings.  Stir until combined and set ½ cup aside.
  3. Add 1 ½ cups of tomato puree mixture to the sautéed vegetables, and stir.  Set aside.

Spirals

  1. In a large bowl, combine ricotta cheese, spinach, mozzarella cheese, dried basil leaves, garlic clove, salt, pepper, and egg.  Mix well.
  2. Coat the bottom of a 9 x 13” baking dish with reserved ½ cup tomato puree.
  3. Spread ¼ cup of cheese mixture on each lasagna noodle. Roll up and place seam side down in baking dish.. Repeat with 9 other noodles. 
  4. Cover with the vegetable tomato puree sauce and top with parmesan cheese.
  5. Cover with foil and bake at 350 degrees for 20-30 min. Cook uncovered for the last 5-10 min. 

Serves 10

Nutrition Information
Per 1 roll-up
Calories: 229
Total Fat:  8g   
   Saturated Fat:  2g
Sodium:  401mg
Total Carbohydrate:  29g
   Dietary Fiber:  5g
Protein:  12g