- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.7
- Total Fat: 5.6 g
- Cholesterol: 47.2 mg
- Sodium: 425.2 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 5.3 g
- Protein: 12.7 g
Low Fat Spinach & Whole Wheat Lasagna RollsSubmitted by: RAUSCHAM1
1 10oz package frozen chopped spinach
1 15oz package low-fat ricotta cheese
1/2 cup reduced fat grated parmesan cheese
1 beaten egg
1/8 teaspoon ground nutmeg
8 whole wheat lasagna noodles, cooked and drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 can diced tomatoes
1/2 teaspoon dried basil, crushed
1 8oz can tomato sauce
For filling, in a bowl stir together the spinach, ricotta, parmesan cheese, egg and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
Cover with foil. Bake rolls for about 30 minutes or until heated through.
Meanwhile, for the sauce, spray a 2-quart saucepan with cooking spray. Place over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, basil and tomato sauce. Season to taste with salt and pepper. Bring to boil; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RAUSCHAM1.