Seafood Lasagna Rollups
People tend to automatically think of heavy cheese or ground beef when they think of lasagna. I love to make this lasagna with crab meat for a large party whether I serve it as fresh lasagna or whether I keeps the lasagna frozen for a later time.
6 lasagne noodles, cooked
1 15 ounce can fat free Italian style tomato sauce
1 pound imitation crab meat or 1 can lump crab meat
3/4 cup fat free ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup fat free egg substitute
1 Tbl. parsley
1/4 tsp. onion powder
1. Combine filling ingredients.
2. Spread 1/3 cup filling on each noodle.
3. Roll tightly and place seam side down in a 9 inch oven safe baking dish.
4. Pour sauce over rollups.
5. Bake, covered, at 375 degrees for 30 minutes.
Tip: Substitute fresh garlic, parsley, basil, or spinach and peas pureed for an added boost of fiber in the filling mixture.
Calories per serving: 240
Fat: 2.5 g
Protein: 22 g
Carbs: 33 g