Low Sodium Lasagna Roll Ups

Ingredients

• 1 lb ground pork
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1 tbsp dried parsley
• 1 tsp dried basil leaves
• 9 lasagna noodles
• 737 g Trader Giotto’s Marinara sauce
• 475g ricotta cheese (Tre Stella)
• 4 tbsp shredded Italian Style (Great Value) cheese

Directions

1. Preheat oven 400°F

2. Cook the noodles in boiling unsalted water until al dente. Drain, rinse and lay flat on a clean tea towel.

3. Cook the ground pork in a large skillet, breaking up any large pieces of meat. Drain and add the chopped onion, garlic, parsley, basil and oregano. Cook until onion is translucent. Set aside and let cool.

4. In a large bowl add the ricotta cheese and the cooled meat mixture, stir well.

5. Spray a casserole dish with cooking spray and cover the bottom of a casserole dish with thin layer of Marinara sauce.

6. Divide the meat mixture on the end of each lasagna noodle, spread it along the length of the noodle and then roll the noodle up in a jelly roll fashion. Place the rolls on end or seam side down in the casserole dish. Repeat with the other eight noodles

7. Pour the remaining Marinara over and in between the noodle rolls.

8. Sprinkle the shredded cheese over the top of the casserole dish.

9. Place in oven and bake for about 40 minutes until all is heated through and is bubbling. Serve immediately.

Accompany with a Caesar salad, extra Parmesan cheese and red chili pepper flakes.

Makes 9 roll ups at about 319 calories each with approximately 126mg sodium in each.