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Lasagna Pinwheels

Categories:
main dishes, cheese, turkey, pastanoodle

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

Preheat oven to 375F. 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 , egs and parsley in medium mixing bow; 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.

Makes 8 servings.

Nutritional Information Per Serving: Calories 280; fat 10g; protein 20g; carbohydrate 29g; cholesterol 47mg; sodium 446mg.

Typed by Gail Shermeyer <4paws@netrax.net>.

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Contributor: Second Nature Egg Substitute Ad

Yield: 8 servings

Preparation Time: 0:00




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