Yield:
1 ServingsIngredients:
1/2 | lb | Lasagne noodles, egg noodles |
2 | broccoli, cooked 5 min, chop | |
2 | ts | basil |
1/4 | c | Chopped fresh parsley |
1 | pepper to taste | |
1 | lb | No-fat cheese, cottage cottage cheese |
1 | 4-oz pkg shredded mozzarella | |
1 | egg | |
2 | sm | onions onions, chopped |
1 1/2 | ts | oregano |
1/2 | ts | Garlic salt |
1 | 26-oz jar spaghetti sauce |
Preparation for Low Fat and Healthy Vegetable lasagne roll-ups Recipe:
Preheat oven to 350. Cook lasagne til tender. Drain. Layflat on towel to dry. Combine all other ingredients except the sauce. Spoon
about 1/3 c. of mixture onto each noodle, leaving about 2" at end; roll up.
Spread some sauce in baking dish. Place rolls in dish seam-side down. Pour
remaining sauce over rolls. Cover dish with foil and bake for 40 min.
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