Prosciutto Lasagna Roll-Ups
INGREDIENTS
- 6 lasagna noodles, cooked and drained
- 3/4 cup (6 oz.) Sargento® Part-Skim Ricotta Cheese
- 1-3/4 cups chunky pasta sauce, divided
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese, divided
- 12 thin slices prosciutto
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
DIRECTIONS
- 1
Lay lasagna noodles on flat surface. Top each noodle with 2 tablespoons Ricotta, 2 tablespoons pasta sauce and 1/4 cup Mozzarella. Lay 2 slices prosciutto over each. Divide spinach in 6 equal portions and spread evenly over prosciutto. Sprinkle spinach with remaining Mozzarella.
- 2
Roll up each noodle to enclose filling, beginning at short end. Spread 1 cup pasta sauce in bottom of 9x5-inch loaf pan. Place roll-ups in pan, spiral ends up. Cover with foil; bake in preheated 375°F oven 25 minutes or until bubbly. Uncover and let stand for 5 minutes before serving.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
HELPFUL HINTS
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 256
Total Fat 10.0g
Saturated Fat 5.5g
Trans Fat 1.6g
Polyunsaturated Fat 0.5g
Cholesterol 40g
Sodium 1187g
Carbohydrates 22g
Protein 22g
Dietary Fiber 3g
Vitamin A 162g
Vitamin C 14g
Calcium 382g
Iron 1g
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