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Lasagna Roll-Ups with Roasted Pepper-Tomato Sauce
Lasagna Roll-Ups with Roasted Pepper-Tomato Sauce
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From: Diabetic Living Magazine
Turkey sausage, sautéed vegetables, and mozzarella and ricotta cheeses are mixed with a delicious homemade tomato sauce and rolled up in lasagna noodles in this tasty makeover recipe of traditional lasagna.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 medium red onion
- 4 cloves garlic, minced
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 (12 ounce) jar roasted red peppers, drained
- ¼ cup no-salt-added tomato paste
- 2 tablespoons balsamic vinegar
- 8 dried whole-wheat or regular lasagna noodles (7 ounces)
- 8 ounces smoked turkey sausage, quartered lengthwise and thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 2 egg whites, lightly beaten
- 1⅓ cups shredded reduced-fat mozzarella cheese (about 5½ ounces), divided
- 1 cup light ricotta cheese
- ¼ cup chopped fresh basil, divided, or 2 teaspoons dried basil, crushed
Preparation
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Prep
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Ready In
- Preheat oven to 350°F. Chop half of the red onion. Cut the remaining half into thin slivers. Lightly coat a medium nonstick skillet with cooking spray; heat the skillet over medium heat. Add the chopped onion and garlic; cook for 5 minutes or until the onion is tender, stirring occasionally. Transfer the onion mixture to a blender or food processor. Add undrained tomatoes, roasted peppers, tomato paste, and vinegar. Cover and blend or process until smooth. Set aside.
- Cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain again. Place the noodles in a single layer on a sheet of foil; set aside.
- Lightly coat a large nonstick skillet with cooking spray; heat over medium heat. Add the red onion slivers, the sausage, and bell pepper. Cook for 5 minutes or until the onion is tender, stirring occasionally. Add zucchini; cook 3 to 4 minutes more or until the zucchini is just softened, stirring occasionally.
- Combine egg whites, 1 cup of the mozzarella cheese, the ricotta cheese, and 2 tablespoons fresh basil (if using) or 2 teaspoons dried basil (if using) in a medium bowl.
- Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread half of the reserved tomato sauce in the prepared dish; set aside. Spread a scant ¼ cup of the cheese mixture on each lasagna noodle. Top with a scant ⅓ cup of the turkey mixture. Starting from a short end, roll up each noodle. Place the lasagna rolls, seam sides down, in the prepared baking dish. Spoon the remaining sauce over the lasagna rolls.
- Bake, covered with foil, about 30 minutes or until lasagna rolls are heated through. Uncover and sprinkle with remaining ⅓ cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until cheese melts. Let stand for 10 minutes before serving. Sprinkle each serving with some of the remaining fresh basil (if using).
- Serving size: 1 roll-up
- Per serving: 268 calories; 8 g fat(3 g sat); 6 g fiber; 30 g carbohydrates; 19 g protein; 18 mcg folate; 33 mg cholesterol; 7 g sugars; 935 IU vitamin A; 139 mg vitamin C; 214 mg calcium; 2 mg iron; 455 mg sodium; 352 mg potassium
- Nutrition Bonus: Vitamin C (232% daily value), Calcium (21% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 lean protein, 1½ starch, 1 fat, 1 vegetable
