Quicker to make and bake than a large pan of lasagna, this wonderful Italian entrée is ideal for serving a smaller group.
Three Cheese Lasagna Rolls
- Prep Time 30 min
- Total 60 min
- Servings 6
- Ingredients 8
Ingredients
- 12 uncooked lasagna noodles
- 1 container (8 oz) whipped cream cheese spread
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 3 cups tomato pasta sauce (from 48-oz jar)
- 1/2 cup shredded Parmesan cheese (2 oz)
Instructions
-
Step1Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
-
Step2Cook noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix cream cheese spread, mozzarella cheese, basil, Italian seasoning and garlic powder.
-
Step3Drain noodles; rinse with cold water to cool. Drain well; lay noodles flat. Spread thin layer of cheese mixture on each noodle; roll up tightly. Place seam sides down in baking dish. Spoon pasta sauce over rolls; sprinkle with Parmesan cheese.
-
Step4Bake uncovered 25 to 30 minutes or until filling is hot and top is golden brown.
Nutrition
510
Calories
23g
Total Fat
16g
Protein
59g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 2 Lasagna Rolls
- Calories
- 510
- Calories from Fat
- 200
- Total Fat
- 23g
- 35%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 1/2g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1090mg
- 45%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 15g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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