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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Italian Italian5 6 servings

INGREDIENTS

1 c Grated parmesan cheese; divided
5 oz Shredded part-skim mozzarella cheese; (1 1/4 cups)
15 oz Lite ricotta cheese; (1 carton)
10 oz Frozen chopped spinach; (1 package)
Thawed; drained and
; squeezed dry
9 Cooked lasagna noodles
Vegetable cooking spray
1 1/2 c Chopped tomato
32 oz No-salt-added tomato sauce; (4 cans)
1 ts Dried oregano
1 ts Dried basil
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Salt
Fresh basil leaves; (optional)

INSTRUCTIONS

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a
large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll
fashion, beginning at narrow end. Cut lasagna rolls in half crosswise,
using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking
dish coated with cooking spray. Set aside.
Combine chopped tomato and next 6 ingredients in a bowl, and stir well.
Spoon tomato mixture over lasagna rolls.
Cover and bake at 350F for 45 minutes. Uncover; top with remaining 1/4 cup
Parmesan cheese, and bake an additional 10 minutes. Yield: 6 servings
(serving size: 3 lasagna rolls).
Per serving: 143 Calories (kcal); 6g Total Fat; (38% calories from fat);
14g Protein; 9g Carbohydrate; 10mg Cholesterol; 433mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Recipe by: Cooking Light, Jan/Feb 1995, page 125
Converted by MM_Buster v2.0n.

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