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Lasgna Rolls With Spinach And Ricotta

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

8 Lasagna noodles
1/3 c Egg beaters or egg
substitute – original
recipe called for one egg
and one egg white
2 10-oz frozen chopped
spinach cooked according
to package directions
and
squeezed dry
8 oz Fat-free ricotta cheese, or
a rather dry fat-free
cottage cheese as opposed
to one that is very
creamy
1/4 c Fat-free Parmesan cheese
3 Cloves garlic, minced
1/4 t Freshly ground black pepper
1/8 t Nutmeg
3/4 t Grated orange zest, divided
1 1/2 c Canned crushed tomatoes
2 t Flour
1/2 t Salt
1/4 t Sugar
1/4 t Cinnamon

INSTRUCTIONS

Cook lasagna noodles according to package directions. Be careful not
to overcook - they must be firm to hold their shape when you roll
them. Cover with cold water to stop the cooking. When cool enough to
handle, remove noodles from the water, lay out on clean towel, and
cover with another towel until you're ready to fill them. In a large
bowl, combine the egg substitute, spinach, fat-free ricotta, fat-free
Parmesan, garlic, pepper, nutmeg and 1/4 tsp of the orange zest.
Divide into 8 equal portions (approximately 1/2 cup each) onto a  sheet
of waxed paper. Then lay a noodle on your work surface with  short end
facing you. Spread one portion of the filling down the  center, and
roll it up. Place seam side down in an 8"x 8" baking pan  that has been
lightly sprayed with Pam and wiped over with a paper  towel. Repeat
with the rest of the noodles and filling. The eight  noodles fit nicely
into that size pan. In a smaller bowl, combine the  rest of the orange
zest with the tomatoes, flour, sugar, salt and  cinnamon. Pour the
sauce over the lasagna rolls, cover baking dish  with foil, and bake at
400 degrees for 25 minutes. (The original  recipe said to bake
uncovered, but I found it tends to dry the sauce  and the edges of the
noodles.) I like this recipe because of the nice  combination of
flavors: the orange and the nutmeg with the ricotta  and spinach, and
because it looks so attractive when it's sliced on  your plate. I've
thought of using regular spaghetti sauce over the  rolls, but I'm
afraid the seasonings would overpower the more  delicate flavors in the
recipe. Feel free to change to your liking.  Posted to fatfree digest
V97 #055 by marwebb@juno.com (Margaret A  Webb) on Apr 11, 1997

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