i need the recipe for cheesy vegetable lasagna rolls created for frigo by cooking light.?

Question

i was sent this recipe already but when i printed the recipe it wasn't centered right and the part of the instructions are cut off.I printed it on 10/17/2007. thank you

Answer 1

Ingredients

1 teaspoon olive oil

⅔ cup packaged matchstick carrots or shredded carrots*

⅔ cup sliced baby bella or button mushrooms*

½ cup chopped onion*

½ cup chopped zucchini*

1 tablespoon bottled chopped garlic

½ teaspoon salt

½ teaspoon pepper

2 cups FRIGO part-skim ricotta cheese

1 cup FRIGO shredded mozzarella cheese, divided

½ cup FRIGO grated fresh Parmesan cheese, divided

⅓ cup chopped fresh basil

1 large egg

1 teaspoon balsamic vinegar

10 whole-wheat or regular lasagna noodles, cooked

Cooking spray

1 ½ cups bottled light tomato and basil pasta sauce


* Many stores offer pre-chopped vegetables to save time. Directions

1. Preheat oven to 375°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and next 6 ingredients; sauté 4 minutes. Remove from heat; set aside.

3. Combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, basil, and egg; stir well. Stir in sautéed vegetables and vinegar.

4. Spread about ⅓ cup vegetable-cheese mixture down the center of each noodle, and roll up. Place rolls, seam side down, in a 13 x 9-inch baking dish coated with cooking spray.

5. Spoon sauce evenly over rolls. Cover with nonstick foil or foil coated with cooking spray. Bake, covered, at 375° for 20 to 25 minutes. Sprinkle evenly with remaining ½ cup mozzarella and ¼ cup Parmesan; bake, covered, an additional 5 minutes.


Yield: 10 servings

Nutritional Info: Calories: 257 (34% from fat); Fat: 9.7 g (saturated fat: 4.9 g, mono. fat: 2.8 g, poly. fat: 0.4 g); Protein: 16.6 g; Carbohydrate: 25.5 g; Fiber: 4.6 g; Cholesterol: 47 mg; Iron: 1.8 mg; Sodium: 465 mg; Calcium: 321 mg

Answer 2

Frigo Lasagna Recipe

Answer 3

As you know how to do the sauces, here's a list of the veg I use, and I add them to the pan & saute in this order: Red onion, chopped, Green & Red Peppers chopped Garlic - 2 cloves Celery - 2 sticks sliced Carrots - 2 medium cubed Mushrooms - bowl full, chopped Add your tomato sauce, with 2 verg stock cubes added, then add Courgette chopped cup of sweetcorn Black pepper & salt. Cook for 30 mins then assemble the lasagne in layers. The best bit is after the final white sauce, cover with grated cheese & sprinkle with ground nugmeg - it adds an amazing flavour. 40 mins in the oven & serve with garlic bread. Delicious!!