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Lasgna Rolls with Tomato Sauce


3 cups chopped fresh or frozen broccoli
1 small onion, finely chopped
1/4 cup white wine or water
16 ounces ricotta cheese, part skim
1/2 cup shredded mozzarella cheese, part skim
1/2 cup Parmesan cheese, grated
2 egg whites, slightly beaten
1 pound lasagna noodles, cooked (about 17 noodles)
Tomato Sauce (see recipe)


Preheat over to 350 degrees F. Sauté broccoli and onion in wine until tender, about five minutes. Remove from heat and drain into a bowl. Add remaining ingredients, except noodles. Lay lasagna noodles on wooden board or cleaned work area.

Spread approxiately two tablepoons of cheese mixture evenly over each noodle. Roll them up, one at a time, and place seam-down in baking dish lined with small amount of Tomato Sauce. Ladle sauce over each roll-up. Bake the rolls, covered with foil, for 45 minutes to one hour until they have an internal temperature of 165 degrees F.

Makes 17 rolls.

Tomato Sauce


8 ounces lean ground turkey
2 large onions, chopped
2 cloves garlic, chopped
1 cup carrots, grated (about two large carrots)
1 cup zucchini, grated (one small zucchini)
1 cup red wine
6 ounces tomato paste
2 28-ounce cans low-sodium tomato puree
1/2 teaspoon oregano
1 1/2 teaspoon basil
1/8 teaspoon pepper
1 bay leaf
1/8 teaspoon baking soda


Sauté turkey, onion, garlic, carrots, and zucchini in wine until tender, about five to seven minutes. Blend in tomato paste. Add tomato purée, oregano, basil, pepper, and bay leaf. Simmer for one hour. Add baking soda. Stir until blended. Makes ten cups.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per Roll-up (No Tomato Sauce):

Calories: 173
Fat: 4 g
Cholesterol: 13 mg
Sodium: 121 mg
Calcium: 155 mg
Dietary Fiber: 1.5 g


Nutrition Information (for tomato sauce) per 1 cup serving:

Calories: 80
Fat: 1.5 g
Cholesterol: 10 mg
Sodium: 111 mg
Calcium: 27 mg
Dietary Fiber: 2.5 g