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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1 onions (large, chopped)
- 2 cups fresh mushrooms (sliced, about 4 oz.)
- 1 container ricotta cheese (15 oz.)
- 1 cup shredded mozzarella cheese (about 4 oz)
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 oz. prosciutto (chopped (optional))
- 1/4 tsp. ground nutmeg (optional)
- 10 lasagna noodles (cooked and drained)
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 jar Bertolli® Alfredo Sauce
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Directions
- Preheat oven to 375°. Melt Spread in 12-inch skillet over medium heat and cook onion and mushrooms, stirring occasionally, 8 minutes or until onion is tender; set aside.
- Combine cheeses, eggs, prosciutto and nutmeg in large bowl. Stir in onion mixture. Equally spread cheese filling on each lasagna noodle; roll up and set aside.
- Combine Sauces in medium bowl. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Arrange lasagna rolls seam side down in dish. Evenly pour 1 cup sauce over lasagna rolls. Cover with aluminum foil and bake 30 minutes or until heated through. Serve with remaining sauce, heated.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium520mg22% |
| Potassium290mg8% |
| Protein21g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium35% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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