|I already took out my two to eat... so you could see the inside of the manicotti... riiiight...|
olive oil or cooking spray
3 to 4 green onions
10 whole wheat lasagna noodles
1 carrot peeled
1 tsp extra virgin olive oil
12 oz tilapia filets
4 oz light cream cheese (I used light ricotta instead)
1/2 cup skim milk
1/2 tsp dried dill (I think I used about 2 tbsps!)
1/2 tsp sea salt
2 oz. reduced fat mozzarella (I used pepper jack for the sauce... I was out of mozzarella, so I ran to the store while it was in the oven and then sprinkled the top with the mozzarella... that's why it's not browned on top... that and I had to leave sooner than I thought)
fresh dill for garnish (optional)
1. Preheat oven to 350 degrees. Lightly mist a glass pan with olive oil cooking spray and set aside.
2. Rinse onions well trim off white tops and discard. Carefully score the connected layers so that you have strands, set aside.
3. Prepare lasagna noodles according to instructions, rinse, set aside. During the last 90 seconds of cooking, add strands of onions to soften then set aside.
4. Grade carrot, set aside.
5. In a large non stick pan, over medium heat, add oil, heat and add tilapia. Shake pan so fish does not stick. Cover and cook for 3 minutes then flip and cook for a minute more or until fish is no longer opaque. Remove from heat.
6. Mix cream cheese, together with milk, dill and salt (I forgot! No wonder it felt like it was lacking!) in a medium saucepan. Whisk constantly until mixture is melted and creamy. Add half of mozzarella in. Stir in carrots and tilapia and remove from heat.
7. Lay lasagna noodles out on a cutting board, place 2 tbsp of the mixture at the bottom of the noodle and roll away from you. Make a bundle that stays together without squeezing out the filling. Tie each bundle with an onion layer and place in the pan.
8. Place remaining mozzarella over bundles and top with dill and bake for 25 minutes or until golden brown on top.
The Verdict: Tasty. It needed salt, but then I realized I didn't put it in. Haha. I would make this again with a few changes. More dill, for sure. :-)