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Lasagna Pinwheels


Servings: 8

1/2 pound ground turkey or chicken
15 ounces part-skim ricotta cheese
1 cup shredded part skim milk mozzarella cheese
1/4 cup Parmesan cheese
1/3 cup Egg substitute
2 tablespoon fresh parsley
8 lasagna noodles, cooked and drained
2 cups low-sodium pasta sauce

Preheat oven to 375. Coat rectangular 2-quart baking dish with no-stick cooking spray. Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end. Place seam side down in baking dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish. Cover with foil. Bake 30 to 35 minutes or until heated through. Let stand 5 minutes before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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