Vegetable lasagna roll-upsServes 6
Medically reviewed on May 21, 2018
Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It's great on sandwiches or as a dressing for pasta salad.
- 1 cup fresh basil leaves
- 1/4 cup pumpkin seeds
- 1/4 cup fresh Parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 cup reduced-fat mayonnaise
- 6 whole-wheat lasagna noodles
- 1 teaspoon olive oil
- 3/4 cup chopped mushrooms
- 3/4 cup chopped onions
- 1 tablespoon chopped fresh garlic
- 1/4 cup Burgundy wine
- 1 cup chopped zucchini
- 3/4 cup chopped beefsteak tomatoes
- 1/2 cup part-skim ricotta cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 1/4 cup basil pesto mayo
- 1/4 cup chopped red bell pepper
To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.
Heat oven to 350 F. Coat a baking dish with cooking spray.
Bring water to a boil in a large pot. Add lasagna noodles and cook until done, about 12 minutes. Drain and set aside.
Heat the olive oil in a large nonstick saute pan. Add the mushrooms, onions and garlic, and saute for about 3 minutes. Add the wine and cook until almost all of the wine has reduced down. Add the zucchini and tomatoes, and saute for an additional 3 to 5 minutes, until tender. Remove from heat and set aside. Add the ricotta and 1/4 cup of the mozzarella.
Lay the cooked lasagna noodles in the baking dish and lightly coat them with cooking spray. Place 1/2 cup of the vegetable mixture at the end of each noodle, then roll up. Drizzle the pesto mayonnaise over the noodles. Cover with kitchen parchment paper and foil, and bake for about 25 minutes. Uncover and sprinkle with remaining mozzarella and chopped peppers. Bake until cheese is melted, about 3 minutes.
Nutritional Analysis (per serving)
|Serving Size||1 roll-up|
|Monounsaturated Fat||3 g|
|Saturated Fat||3 g|
|Total Fat||9 g|