Tuesday, January 22, 2013

Lemon-Basil Lasagna Rolls

My oldest daughter is pasta-obsessed at the moment and every time I ask her what she'd like for dinner this week, it's always "PASTA!" I found this recipe in People magazine (recipe author: Candice Kumaiand just added a bit more marinara sauce so the noodles wouldn't be so dry . It was both delicious and healthy, so we were all happy with it. Pictured with Favorite French BreadServes 6-7 (2 rolls each).

1 (16 ounce) box lasagna noodles (not the pre-cooked ones)
3 cups marinara sauce, divided 

(15 oz.) container  part-skim milk ricotta cheese
Finely grated zest of 2 lemons (save 1-2 Tablespoons for garnish)
1 Tablespoon dried oregano

1 Tablespoon dried basil (OR substitute 1 cup julienned fresh basil, plus more for garnish)
sea salt, to taste

1. Place oven rack in the middle of the oven and preheat to 350 degrees F.
2. Cook lasagna noodles according to package directions until al dente (still a little bit of crunch; Noodles will continue to bake & soften in the oven). Separate and lay flat on cookie sheet lightly sprayed with cooking spray to prevent them from sticking together.
3. Cover bottom of a 9x13-inch baking dish with 1 1/2 cups marinara sauce.
4. Blend ricotta, lemon zest, oregano, basil, and sea salt in a medium bowl.
5. Spread about 2 Tablespoons ricotta mixture evenly over each noodle; roll each tightly to form a compact spiral. 
6. Arrange rolled noodles neatly in baking dish and cover with the remaining 1 1/2 cups marinara sauce. Bake, uncovered, for 30 minutes.
7. Garnish with additional lemon zest and julienned basil, if desired. 

*NUTRITIONAL INFO: Per 2 lasagna rolls: 350.9 calories, 9 grams fat, 16.5 grams cholesterol, 424 mg. sodium, 51.2 grams carbohydrate, 4.3 grams fiber, 14.6 grams protein.

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