Jillian's Lasagna Roll UpsSubmitted by: TWICEAGAIN
IntroductionLike Lasagna but not all the FAT? Then THIS is the Lasagna for you! Like Lasagna but not all the FAT? Then THIS is the Lasagna for you!
Catelli Healthy Harvest Whole Wheat Lasagna Noodles (8)
Ricotta Cheese, part skim milk, 1 425 gram container
Spinach, cooked, .5 cup
Basil, 8 leaves
Parmesan Cheese, shredded, 15 grams
1 Egg white
Basil, 2 tbsp dry
Heinz No Salt Added Tomato Sauce - one 14 oz can
Mozzarella Cheese, part skim milk, 3 oz
While noodles are cooking, stack fresh basil leaves one on top of another, roll up like a sigar and slice into small strips. Mix with ricotta cheese along with egg white and parmesan cheese.
Ensure that spinach is well drained - blot with paper towels if neccessary. Chop finely and add to ricotta cheese mixture, stiring well until all is mixed.
Add dry basil to tomato sauce and stir well.
Pour 1/3 cup of sauce in bottom of 8 inch square pan, spreading sauce over bottom until completely covered.
Drain and cool lasagna noodles. lay flat on counter and add 1/4 cup of ricotta cheese mixture to each noodle, spreading out evenly.
Roll up each noodle like a jelly roll and place seam side down in pan.
Continue process until all are complete.
Pour remaining sauce over roll-ups and place in 350 degree oven for 30 minutes.
Pull pan out of oven and distribute shredded mozzarella evenly over rool-ups. Place back in oven for 10 minutes or until bubbly.
Remove and let cool 10 minutes before serving.
Great with a mixed salad!
1 serving = 1 roll-up.
Number of Servings: 8
Recipe submitted by SparkPeople user JILLIANWILLIAN.