Rolled Lasagne

Rolled Lasagne                                                            

Makes: 4 servings                                                                                                                              Prep time: 25 minutes                                                                                                                      Cook time: 35 minutes

INGREDIENTS                                                                                                                                          8 lasagna noodles                                                                                                                                  3 tablespoons  olive oil                                                                                                                           1 clove garlic, minced                                                                                                                                1 12 ounce can crushed tomatoes                                                                                                         2 ounces  goat cheese                                                                                                                        1/2 cup  chopped sweet onion                                                                                                               1 large leek, white part only, chopped                                                                                                   1 3/4 cups  sliced cremini mushrooms                                                                                                   1 bunch asparagus, cut into 1/2-inch pieces                                                                                             2 ounces  low-fat mozzarella, grated 1/8 teaspoon  ground nutmeg                                                1/4 teaspoon  salt                                                                                                                                 1/4 teaspoon  freshly ground black pepper                                                                                        1/2 cup  chopped fresh mint                                                                                                                 1/2 cup  chopped fresh basil                                                                                                               1/4 cup  grated Parmesan

1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
2. Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
3. Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
4. Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
5. Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.


Recipe - Grilled Eggplant & Portobello Sandwich

Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.


  • 1 small clove garlic, chopped
  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
  • 2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
  • Canola or olive oil cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 8 slices whole-wheat sandwich bread, lightly grilled or toasted
  • 2 cups arugula, or spinach, stemmed and chopped if large
  • 1 large tomato, sliced


  • Preheat grill to medium-high.
  • Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
  • Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
  • Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
  • Tips & Notes

  • Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.
  • Nutrition

    Per serving: 250 calories; 7 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 39 g carbohydrates; 10 g protein; 9 g fiber; 688 mg sodium; 789 mg potassium.

    Nutrition Bonus: Potassium (22% daily value), Folate (20% dv), Magnesium & Vitamin C (18% dv).

    Carbohydrate Servings: 2

    Exchanges: 2 starch, 2 vegetable, 1/2 fat