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Healthy Lasagna Roll-Ups with Kale Chips and Italian Crescent Rolls

July 21, 2014

If you love Italian Food, but you are having to limit your salt intake, then this meal is for you.  The only sodium it has in it is from the Parmesan cheese and the cream cheese.  However, if you are not acclimated to a sodium-free diet, then you will want to use “regular” sauce and tomatoes versus the salt-free ones.  My mom created the filling for the Italian Crescent Rolls.  Those are not healthy, although you could purchase the low fat crescent rolls.  This is my version of “Creamy Lasagna Roll-Ups” from Kraft Food & Family, Fall 2013.  (Kevin Wilson)

Healthy Lasagna Roll-Ups:

1 lb. lean ground beef

3 cloves of garlic

1 (23.5 oz) jar Francesco Rinaldi, Traditional, No Salt Added Pasta Sauce

1 (14 oz) can no-salt-added diced tomatoes

1/2 c. Grated Parmesan Cheese

2 eggs

1 (12 oz) tub Philadephia Cream Cheese Spread

1 heaping tsp. Italian seasoning

1 (8 oz) pkg Kraft Shredded Italian Five Cheese with a Touch of Philadlphia

12 cooked lasagna noodles

Heat oven to 350 degrees.  Brown meat with garlic in large cast iron skillet.  Cook until skillet absorbs grease.  Stir in tomatoes, pasta sauce, and 1/4 c. Parmesan; set aside.  Combine eggs, cooking crème, shredded cheese, and Italian seasoning.  Spread half the meat sauce onto bottom of 13 x 9 inch baking dish or larger. Spread each noodle with 3 Tbsp. cheese mixture.  Roll up.  Place, seam-sides down, over sauce in dish.  Top with remaining sauce and Parmesan.  Cover.  Bake 45 to 50 minutes or until heated through.

Kale Chips:

1 bunch of Kale, stalk removed and leaves washed

3 Tbsp. Olive Oil

Parmesan Cheese

Red Pepper Flakes (Optional)

Toss kale with olive oil.  Bake in preheated 325 degree oven for about 12 minutes.  Sprinkle Parmesan cheese (and Red Pepper Flakes) and return to oven for approximately 2 more minutes or until crisp.

Italian Crescent Rolls:

1 can of crescent rolls

dried basil leaves

Kraft Shredded Italian Five Cheese with a Touch of Philadlphia

Unravel crescent rolls into eight sections.  Sprinkle basil on each one followed by 2 tsp. cheese.  Roll- up and bake in preheated 350 degree oven for 10 minutes or until lightly browned.

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