Project Description
9 uncooked whole wheat lasagna noodles- 4 cups spaghetti sauce
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 pound 90% ground beef
- 1/4 cup grated Parmesan cheese
- 1 (15oz) part-skim ricotta cheese
- 1 cup baby spinach, coarsely chopped
- 2 tsp oregano
- 1 tsp basil
- 1 egg yolk
Directions:
- Preheat oven 350 degrees. Cook noodles according to package; drain. Run under cold water. Lay noodles onto a flat, clean kitchen counter, trying not to break any of the noodles.
- Meanwhile pour oil in a saucepan over medium-high heat. Saute onions about 2-3 minutes, then add ground beef and cook until no longer pink. Drain excess fat, if needed. Return meat mixture to the saucepan and add spaghetti sauce. Bring to a boil and simmer for about 10 minutes.
- In a bowl, combine Parmesan cheese, ricotta cheese, baby spinach, oregano, basil, and yolk. Mix until well blended.
- Place 1 scoop of cheese mixture on one end of each lasagna noodle and then gently roll-up.
- Place 3 cups of sauce into an 8×8 or 9×9 baking pan. Place roll-ups on top of sauce; seam down. Pour the remaining cup of sauce over the roll-ups.
- Cover with aluminum foil. Bake for 40 minutes. Remove from oven and remove foil. Let stand about 15 minutes before serving.
- Servings: 9
- Nutrition Info:
- Calories: 270
- Fat: 10gm
- CHO: 23gm
- Fiber: 5gm
- Protein: 15gm
