Vegetarian

Broccoli Ricotta Lasagna Rolls is for Dinner.

Broccoli Ricotta Lasagna Rolls takes 30 minutes to prepare.

Broccoli Ricotta Lasagna Rolls takes 35 minutes to cook.

Broccoli Ricotta Lasagna Rolls makes 10 servings.

The ingredients for Broccoli Ricotta Lasagna Rolls are:

4 Oz. Organic Whole Wheat Lasagna Noodles (Hodgson Farms)
15 Oz. Container Part-Skim Ricotta Cheese
4 Oz. Shredded Part Skim Mozarella Cheese\
4 Tablespoons Parmesan Cheese, shredded
28 Oz. Can Crushed or Puree Tomatoes
2 Cups Broccoli,washed, chopped small
3 Small Carrots, washed, sliced into diagonal coins
salt
pepper

Here is how you make Broccoli Ricotta Lasagna Rolls:

In largest Boiling Pot, fill half way with water and bring to a boil. Add Five 5 (4 oz) Lasagna Noodles, Cook al Dente, just 10 minutes. Drain and rinse under cold water, lay flat on fresh clean towel.While noodles are cooking, pre-heat the oven to 350 degrees. Grease a pyrex 13 x 9 inch baking pan. Open the tomato can and stir in 1/4 teaspoon salt (optional). Then pour the crushed tomatoes into the pyrex baking pan and distribute evenly.Steam the broccoli and carrots in a small amount of water in a covered pan, 4 minutes or until tender, and drain well. Cool completely or 5 minutes.In a large mixing bowl, combine the cooked broccoli and carrots, ricotta cheese, 3 of the 4 tablespoons of Parmesan Cheese, salt and pepper to taste.Assembly:Take a large spoon and scoop a generous 1/5 portion of the ricotta broccoli carrot mix (leaving enough for 5 servings altogether) and place the scoop about one inch in from the end of a lasagna strip, spreading down the strip to almost the other end. Roll up the pasta into a tube until closed. Holding the lasagna roll steady, with a very large sharp knife, centered across the roll, press down firmly on the blade to cut the roll into two pieces each with a ruffle edge one side, and smooth cut on the other. Gently press the filling back into the roll. Lift, turn side ways, and place flat-side down in the tomato sauce (starting at one corner of the pan) so the curly edges and the ricotta broccoli face upwards in a cirdle swirl pattern. Continue with all of the lasagna and filling in this fashion and place each one in the tomato sauce baking pan.Sprinkle the Mozarella Cheese and the remaining 1 tablespoon Parmesan Cheese over the Lasagna Rolls, and place in the oven on center rack, bake for 35 minutes or until hot, bubbly and golden. Number of Servings: 10Recipe submitted by SparkPeople user FRENCHYLOEB.

The nutritional information for Broccoli Ricotta Lasagna Rolls is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 155.1

• Total Fat: 4.9 g
• Cholesterol: 25.4 mg
• Sodium: 274.9 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 4.0 g
• Protein: 9.5 g

Broccoli Ricotta Lasagna Rolls is Italian cuisine.

The dietary needs meet for Broccoli Ricotta Lasagna Rolls is Vegetarian