Yield: 1 Servings
|1 pack||(10 oz) frozen chopped spinach, thawed|
|1 cup||Low-fat ricotta cheese|
|1 large||Egg white|
|½ teaspoon||Dried basil|
|½ teaspoon||Dried oregano|
|¼ teaspoon||Garlic herb seasoning|
|¼ teaspoon||Grd. nutmeg|
|⅛ teaspoon||Freshly ground pepper|
|¼ cup||Shredded mozzerella cheese|
|¼ cup||Grated Parmesan cheese|
|6||Lasagna noodles; cooked al dente & drained|
|1 can||(14oz) pasta-ready tomatoes w/Italian seasoning|
Richard Simmons Farewell To Fat Cookbook 1--Preheat over to 350 degrees. Squeeze out all moisture from thawed spinach. Place in food processor. Add ricotta, egg white, basil, oregano, garlic seasoning, nutmeg, salt, pepper, half the mozzarella and Parmesan cheese. Process until mixture is smooth and creamy.
2--To assemble rolls: Lay each cooked lasagna noodle on strip of waxed paper. Dividing equally, spread spinach filling down length of each noodle.
Roll up each noodle, jelly-roll style.
3--Spread one-third of tomatoes over bottom of shallow rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil.
4--Bake 35 minutes or until heated through. Remove foil. Sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese has melted. Makes 6 servings Nutrient Value per serving: 206 calories 13 g protein 7 g fat 24 g carbohydrate
572 mg sodium 24 mg cholesterol personal note: I like things just alittle more "zippy", so I added some more pepper to the filling and a couple shakes of tabasco sauce to the tomatoes...yummy! ...a TNT favorite here Posted to TNT - Prodigy's Recipe Exchange Newsletter by SXSP63B@... ( PAMELA J REILING) on 7 No, v 1997