Spicy Lasagna Roll-Ups
Makes 4 servings
|1||pound ground turkey or 95% lean ground beef|
|1/2||cup chopped onion|
|2||cloves garlic, minced|
|1||teaspoon dried Italian seasoning|
|1/4||teaspoon red pepper flakes|
|1||can (10-3/4 ounces) reduced-fat condensed tomato soup|
|1||cup chopped zucchini|
|1||(15-ounce) container fat-free ricotta cheese|
|1/2||cup shredded part-skim mozzarella cheese|
|4||cooked lasagna noodles|
- Preheat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add turkey, onion, garlic, Italian seasoning and red pepper flakes; cook and stir until turkey is no longer pink and onion is tender. Add soup, zucchini and water; simmer 5 minutes. Pour soup mixture into shallow 2-quart baking dish.
- Combine ricotta, mozzarella and egg in medium bowl; mix well. Place lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle. Roll up noodles, enclosing filling; place rolls, seam sides down, over soup mixture.
- Cover and bake 30 minutes; uncover and continue baking an additional 10 minutes or until sauce is bubbly. Place lasagna rolls on serving dish; spoon remaining sauce over rolls.
|Serving Size:||1 Roll-Up|
|Calories from Fat||17 %|
|Total Fat||11 g|
|Saturated Fat||4 g|
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