-
- Prep
- 30
-
- Total
- 40
-
- Serving
- 10–12
Ingredients
- 1 teaspoon olive oil
- 2/3 cup packaged matchstick carrots or shredded carrots*
- 2/3 cup sliced baby bella or button mushrooms*
- 1/2 cup chopped onion*
- 1/2 cup chopped zucchini*
- 1 tablespoon bottled chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Part-Skim Ricotta Cheese
- 1 cup Dragone® Mozzarella Cheese, shredded and divided
- 1/2 cup Shredded Parmesan Cheese, divided
- 1/2 cup chopped fresh basil
- 1 large egg
- 1 teaspoon balsamic vinegar
- 10 whole-wheat or regular lasagna noodles, cooked
- Cooking spray
- 1-1/2 cups bottled light tomato and basil pasta sauce
*Many stores offer pre-chopped vegetables to save time.
Directions
Preheat the oven to 375°F.
Heat the oil in a large non-stick skillet over medium-high heat. Add the carrots and next 6 ingredients and sauté for 4 minutes. Remove from the heat and set aside.
Combine the Part-Skim Ricotta Cheese, 1/2 cup of the Dragone® Mozzarella Cheese, 1/4 cup of the Shredded Parmesan Cheese, basil and egg. Stir well. Then, stir in the sautéed vegetables and vinegar.
Spread about 1/2 cup of the vegetable-cheese mixture down the center of each noodle and roll them up. Place the rolls, seam-side down, in a 13x9-inch baking dish coated with cooking spray.
Spoon the sauce evenly over the rolls. Cover with non-stick foil or foil coated with cooking spray. Bake, covered, for 20–25 minutes. Sprinkle evenly with the remaining 1/2 cup of the Dragone® Mozzarella Cheese and 1/4 cup of the Shredded Parmesan Cheese and bake, covered, an additional 5 minutes.
Ricotta Recipes
- Prep
- 30
- Total
- 43
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- Prep
- 10
- Total
- 16
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- Prep
- 20
- Total
- 25–27
Grilled Flatbread Pizza with Ricotta Cheese, Tomatoes & Oregano
- Prep
- -
- Total
- -
Taco Pockets
- Prep
- 15 mins
- Total
- 45 mins
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- Prep
- 20
- Total
- 65
