Lasagna Rolls

Title:
Lasagna Rolls

Yield:
12 Servings

Categories:
Ground,
Meat




Ingredients:





    12    Pcs lasagna noodles, cooked


          -and drained





--------------------------------MEAT
MIXTURE--------------------------------


   1/2 ts Olive oil


 1 1/2 lb Ground chicken breast,


          -skinless, cooked


     1 c  Mushrooms, sliced


   1/2 c  Onions, chopped


   1/2 c  Red and green bell peppers,


          -chopped


     1 sm Carrot, minced


     1    Clove garlic, minced


   1/4 c  Water


   1/8 ts Nutmeg


   1/8 ts Cayenne pepper


     2 c  Fat-free mozzarella cheese,


          -grated


     1    Egg white, whipped


     1 tb Fat-free parmesan cheese


     3 tb Fat-free parmesan cheese



------------------------------SAUCE
- SEE NOTE------------------------------


   1/2 ts Olive oil


   1/2 c  Onions, chopped


   1/2 c  Bell peppers, chopped


     2    Cloves garlic, minced


    29 oz Crushed tomatoes


     6 oz Tomato paste


     1 ts Granulated sugar


     3 ts Oregano


     3 ts Basil


     2 ts Salt


     1 ts Black pepper





 Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray. To prepare


 meat mixture, heat oil over medium heat in a skillet. Add chicken,


 mushrooms, onions, bell peppers, carrot, and garlic. Cook until chicken is


 no longer pink and vegetables are tender. Then, add water, nutmeg, and


 cayenne pepper; cook until water is almost evaporated. Remove from heat;


 allow to cool 10 minutes. In a mixing bowl, combine meat mixture,


 mozzarella cheese, egg white, and 1 tablespoon parmesan cheese; set aside.


 Meanwhile to prepare sauce, heat remaining oil in a skillet over medium


 heat. Add, remaining onions, peppers, and garlic until tender. Stir in


 tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to
a


 boil; reduce heat. Cover; and simmer for 30 minutes; cool. Put half of


 sauce evenly in prepared pan. Evenly spread 1/3 cup meat meat mixture over


 length of each lasagna noodle. Carefully roll up noodle. Place seam side


 down in prepared pan. Repeat with remaining noodles. Evenly spread


 remaining sauce over lasagna rolls. Bake, covered, 40 minutes. Uncover and


 sprinkle with remaining parmesan cheese. Bake for 5 minutes more or until


 bubbly.


 


 Per serving: 481 Calories; 3g Fat (6% calories from fat); 33g Protein; 78g


 Carbohydrate; 36mg Cholesterol; 878mg Sodium


 


 NOTES : * A 28 ounce jar of  pasta sauce may be substituted.


 


 Recipe by: Van den Bergh Foods, Inc. Posted to TNT - Prodigy's Recipe


 Exchange Newsletter  by matejka@bga.com (Anita A. Matejka) on May 1, 1997