Wednesday, March 26, 2008

Light and Healthy: Lasagna Rollup's

Good Morning all you Gourmet Chicks! Im a little under the eather this morning (and so is everyone in my house), so I decided to do a very simple recipe that will make you look like a Gourmet Chef to your family! Enjoy!

Lasagna Rollup's
Grocery List:
1 small onion, cut up
1 small carrot, cut up
3 links Italian turkey sausage (sweet for mild or hot for spicy)
2 tsp minced garlic
1⁄2 tsp salt
2 1⁄4 cups (8 oz) frozen cut leaf spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
1⁄3 cup grated Parmesan cheese
8 oven-ready lasagna noodles
2 1⁄2 cups bottled marinara sauce
3⁄4 cup chicken broth

How to make it
1. Have ready a 9 x 5-in. loaf pan and a 13 x 9-in. baking dish.

2. Put onion and carrot in food processor and pulse until chopped. Remove sausage from casing, add to processor and pulse until well blended.
(if you dont have a food processor, you can just chop the onion and carrot very fine, then mix in the sausage in a bowl until well incorperated.)

3. Heat a large nonstick skillet over medium heat; coat with nonstick spray. Add sausage mixture and cook 5 to 7 minutes, breaking up clumps, until no longer pink. Add garlic, and salt; cook 3 minutes, or until garlic is fragrant. Transfer to a bowl; let cool slightly. Add spinach, ricotta and Parmesan cheese; stir until well blended.

4. Fill loaf pan with hot water. Add noodles 1 at a time. Let soak 8 to 10 minutes until soft.

5. Mix marinara sauce and chicken broth in the baking dish.

6. To assemble: Place a paper towel on work surface. Remove 2 lasagna noodles from water and place on towel, end to end, overlapping by 3⁄4 in. Spread 1⁄4 the sausage mixture (about 3⁄4 cup) on noodles to 3⁄4 in. from one end. Beginning at other end, roll up. Cover with a damp paper towel to keep roll moist. Repeat with remaining noodles and sausage mixture. Cut each roll crosswise in thirds. Place cut sides up in sauce in baking dish.

7. Heat oven to 375°F. Bake 45 minutes, or until hot and bubbly.

**Planning Tip: Can be prepared through Step 6 up to 2 days ahead. Cover with plastic wrap, then foil; refrigerate. To bake, remove plastic wrap and cover with foil.

Nutritional Information:
13g fat
4g fiber
7 WW points

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