Monday, September 6, 2010

You do have time to cook a healthy dinner ... Lasagna Rolls with Herbed Cheese

I am trying really, really hard to make sure we have healthy homemade dinners - I think it is the nesting which is hitting pretty hard now at 33 weeks.

So here you go - delicious,  easy, vegetarian, inexpensive, quick and almost all the time involved is cooking in the oven - which is so nice with a toddler. Oh yeah and it is only 500 calories per serving when served with broccoli or green beans according to the original recipe here from the Today Show. Recipe by Robin Miller.



Lasagna Rolls with Herbed Cheese

Ingredients
12 cooked lasagna noodles (Do this early in the day or the day before, I always make a few extra in case of breaking)
1 6.5 oz container soft herbed cheese (such as Boursin or Alouette - look in the specialty cheese section for the container)
3/4 cup shredded mozzarella cheese
26 ounces prepared tomato sauce (a big can or jar of your favorite sauce)
1/2 cup grated Parmesan cheese
Preparation
Preheat oven to 375º F. Coat a small baking dish with cooking spray, the sides need to be fairly high, a loaf pan will work.
In a small bowl, combine herbed cheese, mozzarella and 1/4 cup Parmesan. Mix well. You may need to pop it in the microwave for 10 seconds or so to make it easier to stir and spread.
Arrange cool, cooked lasagna noodles on a flat surface.
Spoon a thin layer of cheese mixture onto each noodle. Keep in mind when spreading that you will doing 12. I got a little heavy on the first couple.
Roll up noodles.
Place rolls standing side-by-side in prepared pan and pour over tomato sauce. Sprinkle 1/4 cup Parmesan cheese over top. Bake 20 to 25 minutes, until cheese filling melts and top is golden brown.

One more recipe to follow - still light although not vegetarian or kosher.
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