Lasagna Roll Ups

Lasagna Roll Up

Ingredients:

– 9 -12 whole wheat lasagna noodles

– 15 oz of skim milk Ricotta cheese

– 1 cup mozzarella cheese

– 1 large egg

– 1 medium bell pepper (diced)

– handful of sliced bella mushrooms (diced)

Directions:

– Put noodles on to boil you will want time for these to drain and cool down before you lay them out. Dice the bell pepper and mushroom and sauté with a teaspoon of olive oil for five to ten minutes. In a large bowl mix the ricotta cheese, mozzarella cheese, egg, bell pepper and mushrooms.

Lay the cooled and drained noodles on a clean surface. Spread mixture onto the noodles, about 3 tablespoons on each noodle.

Bake the lasagna roll ups at 450 degrees for 20 minutes.

The whole meal takes about 30 minutes and makes 6-8 servings.

Nutritional Information: (for 8 servings)

Calories   Carbs    Fat    Protein

Kroger – Whole Wheat – Whole Grain – Lasagna Noodles, 9 pieces dry  648        148   4      25
Cheese – Ricotta, part skim milk, 15 oz  586        22  34      48
Kraft – Low Fat Mozzarella Cheese Shredded, 1 C  180        8  0      36
Kroger – Grade A – Large Eggs, 1 egg  70        0  5      6
Prego Traditional – Spaghetti Sauce, 2 cup  280        52  6      8
Raw – Bell Peppers, 1 Medium  25        6  0      1
Organic – Baby Bella Mushrooms, 106 g  20        2  0      3
                                                                                 Per Serving:  226        30    6       16
Advertisements

Lasagna Soup

This is seriously good soup! I found this recipe on Pinterst by the Deen Bros — I love it Paula Deen’s sons have started a website where they take their mom’s recipes and make them healthy! Best foodie find ever!!

Ingredients:

2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepan or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

(This part would work well in a crockpot too!) Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the whole grain bread.

Via the Deen Bros