WHOLE WHEAT LASAGNA WHEELS

Whole Wheat Lasagna Wheels image

Bring the fabulous flavors of Italy to you dinner table with this cheesy lasagna filled with veggies - a tasty casserole recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 9

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)

Steps:

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms and zucchini to skillet; sprinkle with pepper. Cook 5 to 8 minutes, stirring frequently, until vegetables are very tender. Remove from heat. Drain; return to skillet. Stir in ricotta cheese, mozzarella cheese, Parmesan cheese and basil until well blended.
In baking dish, spread 1/2 cup pasta sauce. For each wheel, spoon 1/3 cup vegetable mixture on center of each cooked noodle; spread to ends. Carefully roll up from short end, forming wheel. Place wheels, seam-side down, in baking dish. Spoon remaining 1 cup sauce evenly over tops of wheels.
Cover and bake 30 minutes or until sauce is bubbly. Serve warm, spooning sauce from baking dish over top of each wheel.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 30 mg, Fat 1, Fiber 6 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 17 g, TransFat 0 g