Minute Lasagna Roll

This simple two minute dish is easy to eat at any bariatric stage, contains high quality high protein, is low/no carb and tastes like lasagna!

Do not be intimidated that we call it a crepe, its just an egg. Okay, so this is technically a Manicotti. Enjoy.

Ingredients

• one large egg
• a teaspoon of olive oil
• 1/4 cup part skim ricotta
• 1 tablespoon Parmesan cheese
• Tomato Basil Pasta Sauce
• sea salt and black pepper

Instructions

• Scramble an egg in a bowl with a teaspoon of water.
• Pour the olive oil into a hot, 6-inch nonstick frying pan and add the egg.
• Quickly lift the pan and roll it around so the entire bottom is thinly coated in egg.
• Cook 30 to 35 seconds until surface looks dry.
• Carefully lift the edges with your spatula and remove from the pan and onto a plate.
• Spoon ricotta in a thick line across center of crepe, sprinkle with parmesan, season with a bit of salt and pepper and roll up.
• Add a couple big spoonfuls of tomato sauce to your hot pan and let it sizzle.
• Pour over your lasagna roll.