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Nutritional Facts
Serving Size 4oz (237g)
Serving Per Recipe 8

Amount Per Serving
Calories 280 Calories from Fat 90

% Daily Value *
Total Fat 10g 15%
     Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 760mg 32%
Total Carb. 33g 11%
     Dietary Fiber 7g 28%
     Sugars 10g
Protein 16g

Vitamin A 100%
Vitamin C 20%
Calcium 20%
Iron 15%

* Percent Daily Values based on a 2,000 calorie diet.

Vegetarian Lasagna Rolls

Serves 8

1/2 pound soy crumbles
2 cloves garlic, minced
1 (32 ounces) jar spaghetti sauce
1/2 teaspoon fennel seed
2 teaspoons ground oregano
8 dry lasagna noodles
1 cup part skim Ricotta cheese or 8 ounces firm tofu
1/2 cup shredded carrots
9 ounce package frozen spinach, thawed and squeezed dry
2 egg whites
4 ounces part skim Mozzarella cheese (about 1 cup shredded) or vegetarian tofu Mozzarella cheese

Heat oven to Oven 350º. In skillet, brown soy crumbles and garlic; drain. Stir in remaining sauce ingredients; simmer about 15 minutes, stirring occasionally. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. In a small bowl, combine ricotta cheese, carrot, spinach and egg whites; mix well. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1" of end. Roll up firmly toward unfilled end. Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12x8" (2 quart) baking dish. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups. Cover; bake at for 30-40 minutes or until cheese is melted. Let stand 5 minutes before serving.

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