Bring the fabulous flavors of Italy to you dinner table with this cheesy lasagna filled with veggies – a tasty casserole recipe.
Whole Wheat Lasagna Wheels
- Prep Time 50 min
- Total 1 hr 20 min
- Servings 4
- Ingredients 9
Ingredients
- 8 uncooked whole wheat lasagna noodles
- 3 cups sliced cremini mushrooms
- 2 small zucchini, unpeeled, halved lengthwise and sliced
- 1/2 teaspoon pepper
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
- 1 1/2 cups tomato pasta sauce (from 24-oz jar)
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
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Step2Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms and zucchini to skillet; sprinkle with pepper. Cook 5 to 8 minutes, stirring frequently, until vegetables are very tender. Remove from heat. Drain; return to skillet. Stir in ricotta cheese, mozzarella cheese, Parmesan cheese and basil until well blended.
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Step3In baking dish, spread 1/2 cup pasta sauce. For each wheel, spoon 1/3 cup vegetable mixture on center of each cooked noodle; spread to ends. Carefully roll up from short end, forming wheel. Place wheels, seam-side down, in baking dish. Spoon remaining 1 cup sauce evenly over tops of wheels.
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Step4Cover and bake 30 minutes or until sauce is bubbly. Serve warm, spooning sauce from baking dish over top of each wheel.
Nutrition
400
Calories
11g
Total Fat
22g
Protein
50g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 100
- Total Fat
- 11g
- 18%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 740mg
- 31%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 6g
- 26%
- Sugars
- 17g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 10%
- 10%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Recipe Tips
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