Cheesy Lasagna Rolls is one of my most popular recipes. Today I share a variation that will be an easy but yummy dish to have ready to serve during the holidays.
Notice the red and green colors, just right for the upcoming time of year! If you choose to make this ahead, store in the refrigerator and remove about an hour before baking.
Southwestern Lasagna Roll-Ups
8 dry lasagna noodles
1 medium head fresh broccoli, cut into florets (about 3 cups)
4 ounces "lite" shredded cheese blend, divided (about 1 1/3 cups)
1 cup part skim ricotta cheese
2 garlic cloves, minced
1 tablespoon any type Southwestern seasoning mix, or a combination of spices such as cumin, oregano and chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups low fat pasta sauce
Preheat oven to 375 degrees F. Coat a 9x13-inch baking pan with olive oil spray.
Cook lasagna noodles according to package directions. Drain and lay flat on a cotton kitchen towel.
Steam broccoli until crisp-tender; drain and cool slightly, then chop. Place in mixing bowl. Add half the shredded cheese, ricotta, garlic, seasoning mix, salt, and pepper; mix well.
Coat bottom of prepared baking pan with about 1/4 cup pasta sauce. Place about 1/4 cup filling at one end of each lasagna noodle. Roll them up, cheesy end first, Place in pan and cover with remaining sauce.
Bake roll-ups 15 minutes, sprinkle remaining cheese on top, then bake 5 to 10 more minutes until hot and bubbly. Makes 4 large servings of 2 roll-ups, 10 points plus for Weight Watchers or 440 calories each.
Note: I sprinkled the cheese on top before baking and because it is "lite," it got too brown. Sprinkle it on for the last 5 to 10 minutes for proper melted cheesiness.