Make-Ahead Lasagna Rolls

Make-Ahead Lasagna Rolls

Make ahead and refrigerate these delicious lasagna rolls using pasta, three types of cheese and herbs. Microwave rolls to melt cheese and spread tomato pasta sauce to serve dinner that’s ready anytime in just a few minutes

Prep Time

40

Minutes

Total Time

00

Minutes

Makes

8

servings

8
uncooked lasagna noodles
1
(12-oz.) container low-fat cottage cheese
4
oz. (1 cup) shredded mozzarella cheese
1
egg, slightly beaten
1/4
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
1/2
teaspoon dried basil leaves
1
(14 to 15-oz.) jar (2 cups) tomato pasta sauce*
Chopped parsley, if desired
  1. Cook lasagna noodles to desired doneness as directed on package. Drain. Meanwhile, in medium bowl, combine all remaining ingredients except pasta sauce; mix well.
  2. Spread each cooked lasagna noodle with a generous 1/4 cup cheese mixture to within 1 inch of one short end; roll up firmly toward unfilled end. Wrap in plastic wrap. Repeat with remaining noodles and cheese mixture. Refrigerate or freeze lasagna rolls.
  3. To cook one serving, unwrap lasagna roll and place seam side down in microwave-safe bowl; cover with microwave-safe waxed paper. If refrigerated, microwave on HIGH for 1 to 2 minutes or until cheese begins to melt at ends of roll. Spoon 1/4 cup pasta sauce over roll; cover. Microwave on HIGH for 20 to 30 seconds or until thoroughly heated. (If frozen, microwave on LOW for 1 to 2 minutes or until thawed before heating as directed above.) Top with chopped parsley.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
*One-half pound cooked ground beef can be added to tomato pasta sauce. Spoon 1/3 cup mixture over each lasagna roll when heating.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 3g,),
  • Cholesterol 40mg;
  • Sodium 660mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Other Carbohydrate;
    *Percent Daily Values are based on a 2,000 calorie diet.
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