Take a break from traditional lasagna and try this fun lasagna roll-up recipe. Instead of traditional layering with tomato sauce in a baking dish, each noodle is filled with a scrumptious winter squash and spinach sauce and rolled up into individual servings. You'll love the unexpected taste of toasted walnuts in each bite!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a piece of foil with cooking spray; set aside. Cook lasagna noodles according to package directions, except cook 2 minutes less than the suggested time; drain. Place cooked noodles in a single layer on the prepared foil.

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  • Meanwhile, preheat oven to 350 degrees F. Combine egg, squash, spinach, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Stir in 3/4 cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture. Roll up noodles. Arrange filled noodles in a 1 1/2-quart rectangular baking dish. Set aside.

  • Combine tomatoes, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.

  • Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining 3/4 cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.

Nutrition Facts

248 calories; protein 14.2g 28% DV; carbohydrates 25.4g 8% DV; exchange other carbs 1.5; dietary fiber 8g 32% DV; sugars 6g; fat 10.9g 17% DV; saturated fat 3.6g 18% DV; cholesterol 49.1mg 16% DV; vitamin a iu 3120.8IU 62% DV; vitamin c 2.2mg 4% DV; folate 47.9mcg 12% DV; calcium 264.9mg 27% DV; iron 0.9mg 5% DV; magnesium 37.1mg 13% DV; potassium 219.6mg 6% DV; sodium 426mg 17% DV.