Yield: 4 servings
|½ cup||Spinach; raw; fresh, minced|
|4 \N||Lasagna noodles; cooked|
|2 \N||Scallions; finely minced|
|½ cup||Part-skim ricotta|
|½ cup||Tomato sauce|
|½ cup||Broccoli; finely chopped and|
|4 teaspoons||Part-skim mozzarella|
Preheat oven to 375. Pat the noodles dry, then lay them out on the counter.
In a medium bowl fold together the ricotta, broccoli, spinach and scallions. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon.
Roll up the noodles as you would a jelly roll, then set them in a baking dish that's been sprayed with nonstick vegetable spray. Pour on the tomato sauce, sprinkle on the cheese, and bake until cooked through and the cheese has melted, about 20 minutes. Serve warm.
Per serving: 329 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 67g Carbohydrate; 0mg Cholesterol; 195mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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