| 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
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