• 12servings
  • 265minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsSelenium, Copper, Chromium, Manganese, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 uncooked lasagna noodles

  2. 1 package (8 ounces) cream cheese, softened

  3. 2 tablespoons chopped oil-packed sun-dried tomatoes

  4. 1 container (7 ounces) pesto

  5. 1/2 cup butter or margarine, softened

  6. 1 box (9 ounces) Green Giant® frozen broccoli cuts, cooked, drained and cooled

  7. 1 jar (30 ounces) spaghetti sauce (about 3 cups)

  8. 1/4 cup pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. Cook and drain noodles as directed on package. Mix cream cheese and tomatoes. Mix pesto and margarine in medium bowl. Stir in broccoli. Spread about 3 tablespoons cream cheese mixture evenly over each lasagna noodle; spread about 1/3 cup broccoli mixture evenly over cream cheese mixture. Roll up noodles. Place seam-side-down in shallow container. Cover and refrigerated at least 4 hours but no longer than 24 hours or until firm. To serve, cut each roll in half forming two rounds.

  2. Heat spaghetti sauce until hot in 1 1/2-quart saucepan. Place about 1/4 cup sauce onto small individual serving plates. Arrange 1 slice on sauce on each plate. Sprinkle with pine nuts.


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