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Cook'n with Betty Crocker 
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Seafood Lasagna Roll-ups with Lemon-Caper Sauce |
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Serves: 8 Print this Recipe8 uncooked lasagna noodles 1 tablespoon margarine 1/4 cup all-purpose flour 2 (12-ounce) cans each evaporated milk, skim 1 tablespoon grated lemon peel 1 tablespoon snipped fresh or 1 teaspoon dried dill weed 1 1/2 tablespoons capers 1/2 cup cholesterol-free egg substitute 1 tablespoon chopped fresh or 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon lemon pepper seasoning 1 small onion, finely chopped (about 1/4 cup) 8 ounces frozen peeled and deveined cooked medium shrimp, thawed, drained and coarsely chopped 1 (15-ounce) container nonfat ricotta cheese 1 (10-ounce) box frozen chopped broccoli, thawed and drained 1/4 teaspoon paprika Heat oven to 350°. Cook and drain noodles as directed on package. Cover noodles with cold water. Melt margarine in 2-quart saucepan over medium heat. Mix flour and milk until smooth; pour into saucepan. Cook over medium heat, stirring occasionally, until mixture begins to thicken. Stir in lemon peel, dill weed and capers. Remove from heat and set aside. Mix 1/2 cup of the reserved sauce and the remaining ingredients except paprika. Drain noodles. Spread about 1/2 cup shrimp mixture to edges of 1 noodle. Roll up noodle. Place seam side down in greased rectangular baking dish, 13x9x2 inches. Repeat with remaining noodles. Pour remaining reserved sauce over roll-ups. Sprinkle with paprika. Bake uncovered about 30 minutes or until heated through. 1 Serving: Calories 290 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 65mg; Sodium 530mg; Carbohydrate 41g (Dietary Fiber 2g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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