Cheesy Beef and Tomato Lasagna Roll-Ups

In my last post I mentioned that some ingredients are not easy to come by here in Italy. Case in point, the original version of this recipe calls for manicotti noodles. I couldn't find manicotti or even cannelloni noodles at the Commissary. I live in the pasta capital of the world, but really didn't feel like braving the Italian traffic to hunt down some manicotti. Recently, I have seen several recipes for lasagna roll-ups so I decided to try lasagna instead. I simply boiled 12 noodles, drained and blotted dry then spread the filling on each noodle and rolled them.

It was so much easier than trying to stuff cooked manicotti.  The recipe also calls for a can of diced tomatoes and green chilies with garlic, oregano, and basil of which I couldn't find.  Instead, I used a can of Rotel (for a little kick) and simply added some fresh basil, dried oregano and fresh garlic.  It can be frustrating to not be able to find needed ingredients, but there is usually a similar ingredient that can be substituted.

Many of you know that I often alter recipes to make them a little more figure friendly.  This recipe calls for Italian sausage which is very tasty, but also very fattening.  A healthier option is to use lean ground beef and add Italian seasoning, salt, pepper, and fennel seeds.  I calculated the calories and fat grams for each version and was amazed at the difference made by simply altering a few ingredients.

I was so pleased with how this recipe turned out using lasagna noodles and low fat ingredients that I will make it like this from now on.

These are generous serving sizes. I typically eat 1/2 of a serving (one lasagna roll-up) with a salad or side veggie and a slice of bread for a well-balanced delicious meal.

Cheesy Sausage and Tomato Manicotti ~ Original Version 

Southern Living

Yield: 6 servings

Calories 801 per serving

Fat grams 52

Ingredients 

• 1 (8-ounce) package uncooked manicotti noodles
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes and green chilies with garlic, oregano, and basil
• 1 pound Italian pork sausage
• 1 (8-ounce) package cream cheese
• 1 cup ricotta cheese
• 4 cups (16 ounces) shredded mozzarella cheese, divided
• 1/2 cup chopped fresh parsley (optional)

Preparation

1. Cook pasta according to package directions; rinse with cold water. Drain.
2. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
3. Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
5. Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
6. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Cheesy Beef and Tomato Lasagna Roll-Ups ~ Figure Friendly

6 servings

adapted from Southern Living

Calories 587

Fat grams 23

Ingredients

• 12 uncooked lasagna noodles
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced Rotel added approximately 2 cloves garlic, 1 tsp. dried oregano, and 1/4 cup fresh basil leaves or 1 tsp. dried basil
• 1 pound 94% lean ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 tsp fennel seeds
• 1 (8-ounce) 1/3 less fat package cream cheese
• 1 cup low fat ricotta cheese
• 4 cups (16 ounces) reduced fat shredded mozzarella cheese, divided
• 1/2 cup chopped fresh parsley (optional)

Preparation

1. Cook pasta according to package directions; rinse with cold water. Drain and pat dry.
2. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
3. Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spread mixture on cooked shells and roll. Place in lightly greased 13- x 9-inch baking dish.
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
5. Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
6. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Buon Appetito!