Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): tell us
Ingredients
Preparation
Makes 4 servings. An attractive dish for special occasions, and its easier than ordinary lasagne. The sauteed onion and zucchini mixture add extra flavor and texture to the ricotta filling. Spread filling all the way to the ends of the lasagne noodles, so the rolls hold their shape. Preheat oven to 350F (175C). Lightly oil a 13 x 9-inch nonstick cooking pan. Bring a large pot of water to a boil. Cook lasagne noodles 10 minutes, or according to package directions. Drain and cool in a single layer on a lightly oiled, nonstick baking sheet. Meanwhile, heat the oil in a medium, nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 2 to 3 minutes. Add zucchini, parsley, basil and garlic and cook, stirring, until the zucchini is wilted, 2 to 3 minutes. Dust with freshly grated nutmeg and let cool slightly. Stir together the ricotta and onion mixture. To assemble casserole, pour 1/2 cup of tomato sauce in the bottom of prepared baking pan. Laying each lasagne noodle flat on a work surface, spread a scant 1/3 cup of the ricotta mixture along its length. Roll up and place, seam side down, in the casserole dish. Repeat with remaining lasagne noodles and ricotta mixture. Pour the remaining sauce over and around the rolled lasagne. Cover tightly with foil. Bake 30 to 35 minutes, or until casserole is hot and bubbly. Sprinkle with Parmesan cheese and serve. Per serving: 496 calories, 13g fat, 37g chol, 68g carb, 7g fiber, 86g protein, 815mg sodium. 10 WW POINTS Recipe by: The No-Tofu Vegetarian Cookbook, page 108 Converted by MM_Buster v2.0l.
