Broccoli Rabe Lasagna Rolls with Sausage & Pepper Sauce

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AuthorSheenaCategory, DifficultyIntermediate

A family friendly dinner that will please everyone at the table. Lasagna has been made over using pork & chicken sausage; part skim cheeses, 100% whole wheat lasagne noodles and broccoli rabe. Sneaking in the broccoli raab provides your family with antioxidant-rich vitamins A & C , Folate , potassium, fiber and calicium which can help fight off damage to your cells; protects against birth defects & heart disease. The latest news with broccoli rabe is its cancer-preventing potential because of its rich source of glucosinolates, which your body converts to cancer-fighting sulforophanes.

**I know; I know…..too much information!** However; I am a health care professional.

Take your leftovers to work the next day or eat later in the week when you have no time to make dinner. Serve with a side salad or veggies.

Yields14 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients:

Sauce
 2 Cloves of garlic, minced
 1 Medium onion, diced
 ½ Green bell pepper, diced
 ½ Red bell pepper, diced
 5 Pork & chicken sausage, remove from casings
 2 Jars of pasta sauce
Lasagna Filling:
 8 oz Shredded part-skim Ricotta cheese
 15 oz Part-skim mozzarella cheese
  cup Parsley, chopped
 5 leaves of basil, chopped
 1 lb Frozen broccoli rage (thaw and squeeze dry)
 4 Cloves of garlic, minced
 1 Egg
 1 tsp Black pepper
 2 tsp Salt
Noodle
 10.50 oz Bionaturae Organic 100% whole wheat lasagna noodles (prepared al-dente)
Topping
 ¼ cup Parmesan cheese, grated
 ¼ cup Reduced fat Italian cheese (I used Sargento)

Directions:

1

Preheat oven to 375 and prepare a large baking dish (9×13) with cooking spray.

2

In a large saute pan over medium/high heat; stir fry the sausage, garlic, onion & bell pepper until brown. (approximately 5-7 minutes) Add the 2 jars of sauce and bring to boil. Take off stove & add 2 cups of sauce mixture to bottom of baking dish

3

In a medium sized mixing bowl; add all the filling ingredients and combine well.

4

Take a boiled noodle and lay flat on preparing surface (I use a square plate). With a small ice cream scoop add 2 scoops of filling to one end of the lasagna noodle and begin to roll. Add to baking dish. Do this with all 14 noodles. (2 lines of 7 noodles should fit in baking dish)

5

Pour remaining sauce mixture over noodles and garnish the top with the Parmesan & Italian cheese.

6

***At this point you may cover and refrigerate for up to 2 days***

7

Bake uncovered for 45 min to 1 hour

8

***if you are taking it out of the fridge cover with foil and bake for 45 minutes; then remove foil and bake uncovered for an additional 15-25 minutes***

Nutrition:

Nutrition Facts

Serving Size 1 roll

Servings 14


Amount Per Serving
Calories 321
% Daily Value *
Total Fat 13g20%
Total Carbohydrate 30g10%
Dietary Fiber 5.3g22%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Sauce
 2 Cloves of garlic, minced
 1 Medium onion, diced
 ½ Green bell pepper, diced
 ½ Red bell pepper, diced
 5 Pork & chicken sausage, remove from casings
 2 Jars of pasta sauce
Lasagna Filling:
 8 oz Shredded part-skim Ricotta cheese
 15 oz Part-skim mozzarella cheese
  cup Parsley, chopped
 5 leaves of basil, chopped
 1 lb Frozen broccoli rage (thaw and squeeze dry)
 4 Cloves of garlic, minced
 1 Egg
 1 tsp Black pepper
 2 tsp Salt
Noodle
 10.50 oz Bionaturae Organic 100% whole wheat lasagna noodles (prepared al-dente)
Topping
 ¼ cup Parmesan cheese, grated
 ¼ cup Reduced fat Italian cheese (I used Sargento)

Directions

1

Preheat oven to 375 and prepare a large baking dish (9×13) with cooking spray.

2

In a large saute pan over medium/high heat; stir fry the sausage, garlic, onion & bell pepper until brown. (approximately 5-7 minutes) Add the 2 jars of sauce and bring to boil. Take off stove & add 2 cups of sauce mixture to bottom of baking dish

3

In a medium sized mixing bowl; add all the filling ingredients and combine well.

4

Take a boiled noodle and lay flat on preparing surface (I use a square plate). With a small ice cream scoop add 2 scoops of filling to one end of the lasagna noodle and begin to roll. Add to baking dish. Do this with all 14 noodles. (2 lines of 7 noodles should fit in baking dish)

5

Pour remaining sauce mixture over noodles and garnish the top with the Parmesan & Italian cheese.

6

***At this point you may cover and refrigerate for up to 2 days***

7

Bake uncovered for 45 min to 1 hour

8

***if you are taking it out of the fridge cover with foil and bake for 45 minutes; then remove foil and bake uncovered for an additional 15-25 minutes***

Broccoli Rabe Lasagna Rolls with Sausage & Pepper Sauce

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