Minute Lasagna Roll
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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.
  • one large egg
  • a teaspoon of olive oil
  • ¼ cup part skim ricotta
  • 1 tablespoon Parmesan cheese
  • Mario Batali Tomato Basil Pasta Sauce
  • sea salt and black pepper
  1. 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 nearly dry. Carefully lift the corner and flip. Move to plate, smear ricotta in a thick line across center of crepe, sprinkle with parmesan and roll up. Add a couple big spoonfuls of tomato sauce to your hot pan and let it sizzle. Pour over your lasagna roll.