Saturday, May 17, 2008

Vegetarian Lasagna Rolls

Ingredients
12 oz Golden Grain Mission Reduced Carb Lasagna Noodles, cooked
15 oz Low Fat Ricotta Cheese
20 oz (or so) tomato sauce
14 oz Gimme Lean Ground Beef Style Meat Substitute
5 oz Part Skim Shredded Mozerella
Italian Seasonings, to taste
Primavera Frozen Veggies, to taste

Instructions
Cook meat substitute with tomato sauce and italian seasonings with as much frozen veggies as you want... you need at least 15 oz of tomato sauce but you can add more if you like more sauce (and want to spread some on top.

Take each cooked noodle and individually lay them flat, spread about a tablespoon of ricotta on a noodle and then about a tablespoon of sauce. Then you roll it and put it in the pan, fold side down. You should be able to make 16 to 18 rolls... pour any remaining sauce or ricotta cheese over the top I added extra sauce to make sure it would cover the noodles. Then sprinkle the mozerella on top. Bake until golden brown (I followed directions on the lasagna box, about 15 to 20 minutes at 350)


Special Notes
The sauce amount can vary... I made the rolls and then had some sauce left over, using a 15 ou can... so I added some more tomato sauce to the batch and some more italian seasonings in order to cover the whole pan.... yummy goodness!!!

Points are 2 if you use these ingredients and make 16 rolls... depending on your noodles and other ingredients it will vary.

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