Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Creamette Lasagna; uncooked
- 1 ct (15-oz) part-skim Ricotta
- 1 cn (5-oz) evaporated skimmed
- 1/4 c Reduced calorie mayonnaise
- 2 tb Chopped fresh parsley
- 1 ts American Heart Association
- 1/2 lb Thinly sliced fully cooked
- 1 pk (10-oz) frozen cut
- 1 cn (15-oz) tomato puree
- 1/2 c Water
- 1 lg Fresh tomato; peeled,
- 1 lg Carrot; finely shredded
- 1/4 c Sliced green onion
- 1 ts American Heart Association
- 1 ts Italian seasoning
- 1/2 ts Garlic powder
- 1/2 ts Fennel seed
- 1/4 ts Crushed red pepper
- 1 c Shredded part skim
Preparation
Prepare Creamette Lasagna as package directs; drain. In large bowl, blend ricotta, milk, mayonnaise, parsley and lemon herb seasoning. Spread cheese mixture equally on lasagna strips. Top evenly with turkey and asparagus; roll up each strip. In medium bowl, combine tomato puree, water, tomato, carrot, green onions and remaining seasonings; mix well. Spread half the sauce in ungreased 13x9-inch baking dish. Arrange lasagna strips seam-side down in sauce. Pour remaining sauce over lasagna roll-ups; top with Mozzarella cheese. Cover; bake in a 350 degree oven for 40 to 50 minutes. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
