Recipe Junction

Our Favorite Recipes'

Comedy Face Masks

 

Lasagna Roll-ups in Pesto Crème Sauce (lite)

Whenever whipping cream is in a recipe, we know the dish will be creamy and delicious, but it will have too much fat. Luckily, fat-free half-and-half makes a fantastic substitute.

I added spinach to the filling, and instead of using prepared pesto, which contains a lot of oil, I added all the pesto ingredients except for the oil.

I found that standing the rolls on end was pretty but hard to do if the pan wasn't the right size to hold them up. If you do not have the right size pan, simply lay them in the pan seam side down.

Lasagna Roll-ups in Pesto Crème Sauce

6 servings

  • 12 lasagna noodles
  • 2 egg whites
  • 1 pound nonfat ricotta cheese
  • 1 cup grated reduced-fat Monterey Jack cheese
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/8 teaspoon nutmeg
  • 3 tablespoons chopped parsley

SAUCE

  • 1 cup fresh basil leaves, loosely packed
  • 1 clove garlic, sliced
  • 2 tablespoons pine nuts
  • 1/4 cup parmesan cheese
  • 1/2 cup fat-free chicken broth
  • 1 cup fat-free half-and-half
  • 1 tablespoon cornstarch

Cook lasagna noodles until al dente. Rinse in cold water and set aside. Preheat oven to 350 degrees. Spray a baking pan with nonstick spray; set aside.

In a bowl, beat egg whites lightly with a fork. Add ricotta, Monterey Jack, spinach, nutmeg and parsley, and mix well.

Lay noodles out, spread 3 tablespoons filling on each one, and roll up. Place in pan, standing on end or with seams down.

In a blender, combine the basil, garlic, pine nuts and parmesan cheese. Add the broth and blend well. In a saucepan, combine fat-free half-and-half and cornstarch. Mix until dissolved. Cook, stirring constantly, over medium heat until it boils. Add to pesto and mix. Pour sauce over lasagna rolls, cover and bake for 30 minutes, or until heated through.

Per serving: 366 calories, 6 g fat, 21 mg cholesterol, 412 mg sodium, 50 g carbohydrates, 28 g protein, 4 g fiber.

 

Prior | Submit your recipe | Next

 

 
Valid HTML 4.01 Transitional
 

Add to Your Social Bookmarks: -

Visitors Map
several several several Site Map - Press Room - Privacy Policy - Disclaimer
Copyright © 1998-2012 eMcArthur unless otherwise indicated
Unauthorized duplication or publication of any materials from this Site is expressly prohibited.
    Hosting by IPower!