adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Whole Wheat Lasagna Wheels
0 Likes
Prep Time:
50 minutes
Total Time:
1 hour 20 minutes
Transport your taste buds to Italy with a veggie-filled, cheesy lasagna - a delicious casserole dish.
Ingredients:
  • 8 uncooked whole wheat lasagna noodles
  • 3 cups sliced cremini mushrooms
  • 2 small zucchini, unpeeled, halved lengthwise and sliced
  • 1/2 teaspoon pepper
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, chopped
  • 1 1/2 cups tomato pasta sauce (from 24-oz jar)
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch glass baking dish with cooking spray. Follow package instructions to cook the noodles. Once cooked, drain, rinse with cold water to cool, and lay the noodles flat.
  • Prepare a 10-inch skillet by spraying it with cooking spray and heating it over medium-high heat. Add mushrooms and zucchini to the skillet, sprinkle with pepper, and cook for 5 to 8 minutes, stirring frequently until the vegetables are very tender. Remove from heat, drain, and return to the skillet. Mix in ricotta cheese, mozzarella cheese, Parmesan cheese, and basil until well blended.
  • Spread 1/2 cup of pasta sauce in a baking dish. Spoon 1/3 cup of vegetable mixture onto each cooked noodle, spreading it to the ends. Roll up each noodle from the short end to form a wheel and place them seam-side down in the baking dish. Finally, pour the remaining 1 cup of sauce evenly over the tops of the wheels.
  • Bake uncovered for 30 minutes or until the sauce is bubbling. Serve warm and spoon the sauce from the baking dish over each wheel before serving.

Similar Recipes