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Monday, November 09 2015

8      lasagna noodles
3    tablespoons   olive oil
1      clove garlic, minced
1    12 ounce can  crushed tomatoes
2    ounces   goat cheese
1/2   cup   chopped sweet onion
1      large leek, white part only, chopped
1 3/4   cups   sliced cremini mushrooms
1      bunch asparagus, cut into 1/2-inch pieces
2    ounces   low-fat mozzarella, grated
1/8   teaspoon   ground nutmeg
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
1/2   cup   chopped fresh mint
1/2   cup   chopped fresh basil
1/4   cup   grated Parmesan
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.

Per Serving: cal. (kcal) 426, Fat, total (g) 18, sat. fat (g) 6, carb. (g) 51, fiber (g) 6, pro. (g) 17, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email

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