Lemon-Basil Lasagna Rolls DID YOU KNOW THAT 1 SERVING of the average frozen lasagna contributes a whopping 30% of your daily saturated fat and cholesterol, plus 12 grams of fat? Yikes! Try these smart, sexy lasagna rolls instead—you’ll save your waistline and your wallet!
Makes 6 servings
12–15 lasagna noodles
21⁄2 cups Candice’s Homemade Marinara Sauce (page 133), divided
1 (15-ounce) container part-skim ricotta cheese
Zest of 2 lemons
1 tablespoon chopped fresh oregano
1 cup julienned fresh basil
1 teaspoon sea salt
Additional lemon zest and fresh oregano or basil, for garnish
keep it sexy: For an even healthier twist, cut out half of the ricotta cheese mixture and swap in sautéed vegetables, such as mushrooms, asparagus, and Swiss chard. You’ll still get the hit of comfort food with all the sauce. Just add a little grated Parmesan cheese on top.
1 - Preheat the oven to 350°F.
2 - Cook the lasagna noodles in a large pot of boiling water per package directions until just shy of al dente. Drain and immediately rinse under cold water to stop the cooking process.
3 – Coverthebottomofa13-inchX9-inch baking dish with 1 cup of the marinara sauce.
4 - In a medium bowl, blend the ricotta, lemon zest, oregano, basil, and sea salt.
5 - On a clean work surface, spread out 4 noodles. Top with roughly 2 tablespoons of the ricotta mixture, spreading evenly over each noodle to create a thin layer for less mess.
6 - Roll each noodle tightly across to make a compact spiral. Repeat with all remaining noodles.
7 - Place the rolled noodles neatly in the baking dish and cover with the remaining 11⁄2 cups sauce. Bake uncovered on the center rack for 30 minutes.
8 - Garnish with additional lemon zest and fresh oregano or basil.
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