Lasagne Roll-Ups

Preparation time: 35 minutes
Cooking time: 35 to 40 minutes
Makes: 6 servings

Ingredients:

• 1/2 (450g) package curly lasagna noodles (9 noodles)
• 2 cans (400g each) stewed tomatoes
• 1 can (230g) tomato sauce
• 1 container (15 ounces) part-skim ricotta cheese
• 50g part-skim mozzarella cheese, shredded (1/2 cup)
• 3 tbsps grated Parmesan cheese
• 2 tbsps Fibresure
• 4 tbsps chopped fresh basil
• 1/2 tsp coarsely ground black pepper
• 2 tsps olive oil
• 1 small onion, chopped
• 1 small zucchini (100g), finely chopped
• 1 small tomato, finely chopped
• 1 tbsp capers, drained and chopped

Directions:

In large saucepan, cook lasagne noodles as label directs. Drain and rinse with cold running water. Return noodles to saucepot with cold water to cover. Meanwhile, in 3L glass or ceramic baking dish, combine stewed tomatoes and tomato sauce; break up tomatoes with side of spoon.

Prepare filling: In large bowl, mix ricotta, mozzarella, Parmesan, Fibresure, 3 tbsps basil, and pepper.

Preheat oven to 190°C. Place lasagne noodles on clean kitchen towels. Spread about 1/4 cup filling on each lasagna noodle and roll up jelly-roll fashion. Slice each rolled noodle crosswise in half. Arrange lasagne rolls, cut side down, in sauce in baking dish; cover loosely with foil. Bake until heated through, 35 to 40 minutes.

Meanwhile, prepare topping: In non-stick 30cm frying pan, heat oil over medium heat. Add onion; cook until tender and browned. Stir in zucchini; cook until tender. Stir in finely chopped tomato, capers and remaining 1 tbsp basil; heat through. To serve, place sauce and lasagne rolls on 6 plates; spoon topping over lasagne rolls.

Per serving:

About 335 calories (30 percent calories from fat), 18g protein, 42g carbohydrate, 11g total fat (6g saturated), 30mg cholesterol, 725mg sodium, 7g fibre.