- Average
- Average budget
Ingredients
- 8 lasagna noodles
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 can (15 oz) plum tomatoes
- 1/2 tsp rosemary
- 1/8 tsp crushed red pepper flakes
- 1 cup nonfat ricotta cheese
- 1/2 cup grated parmesan cheese
Preparation
Step 1
Preheat oven to 375F. Cook lasagna noodles according to package directions, but do not add salt. Drain and rinse with cool water.
Step 2
While noodles are cooking, in a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, saute fro 1 minute. Stir in tomatoes, rosemary and red pepper flakes; break up tomatoes with a spoon. Reduce heat to low. Partially cover pan; simmer sauce until heated through, about 15 minutes.
Step 3
In a small bowl, combine ricotta and 1/2 cup of Parmesan. Mix well.
Step 4
Place a noodle on a plate. Place a tablespoonful of ricotta mixture at one end. Starting with a short side, roll up noodle jelly-roll style. Repeat with remaining noodles and ricotta mixture.
Step 5
Place lasagna rolls, seam side down in a 13 x 9 inch baking pan. Spoon sauce over top. Sprinkle with remaining Parmesan. Bake until rolls are heated through and sauce bubbles. About 15 minute. Serve immediately.