Quicker to make and bake than a large pan of lasagna, this wonderful Italian entrée is ideal for serving a smaller group.
uncooked lasagna noodles
container (8 oz) whipped cream cheese spread
cup shredded mozzarella cheese (2 oz)
cup chopped fresh basil leaves
teaspoon Italian seasoning
teaspoon garlic powder
cups tomato pasta sauce (from 48-oz jar)
cup shredded Parmesan cheese (2 oz)
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix cream cheese spread, mozzarella cheese, basil, Italian seasoning and garlic powder.
Drain noodles; rinse with cold water to cool. Drain well; lay noodles flat. Spread thin layer of cheese mixture on each noodle; roll up tightly. Place seam sides down in baking dish. Spoon pasta sauce over roll-ups; sprinkle with Parmesan cheese.
Bake uncovered 25 to 30 minutes or until filling is hot and top is golden brown.
No fresh basil on hand? Substitute 1 tablespoon dried basil leaves.
If the noodles aren’t drained well or the surface is wet, the cheese mixture will not adhere. If necessary, dab the noodles lightly with paper towel before spreading with cheese mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (2 Roll-Ups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.