6 whole wheat lasagna noodles
2 cups (500 mL) (475 g) low-fat ricotta cheese, drained if necessary
1 cup (250 mL) shredded fontina cheese
1/2 cup (125 mL) sprouts
1/4 cup (50 mL) chopped fresh parsley
1 clove garlic, minced
1 tbsp (15 mL) each chopped fresh basil and oregano (or1 tsp/5 ml) dried
Salt and pepper
3 greenhouse tomatoes, diced
Half greenhouse cucumber, diced
1 small carrot, coarsely grated
1 small onion, chopped
1/4 cup (50 mL) red wine vinegar
2 tbsp (25 mL) olive oil
1. In large pot of boiling salted water, cook noodles for about 8 minutes or until tender but firm. Drain well and place in single layer on damp towel. Brush with olive oil.
2. Combine ricotta, fontina, sprouts, parsley, garlic, basil, oregano, and salt and pepper to taste. Spread over each noodle; gently fold one end over filling; then roll up loosely. (Rolls can be prepared to this point and placed, not touching, in dish, covered with damp cloth and plastic wrap and refrigerated for up to 2 days.)
3. Just before serving, combine tomatoes, cucumber, carrot, onion, vinegar and oil. Season with salt and pepper to taste. Place lasagna rolls on individual plates and top with tomato mixture.
Nutritional information is available from Foodland Ontario.