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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 8.6 g
  • Cholesterol: 35.8 mg
  • Sodium: 376.0 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 16.0 g

View full nutritional breakdown of Lasagna Spinach & Cheese Rolls~Low Fat & Low Carb calories by ingredient
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Lasagna Spinach & Cheese Rolls~Low Fat & Low Carb

Submitted by: LADYSUNBEAM

Introduction

Wonderful flavor, beautiful presentation, and you would never know it's low in fat and low in carbs. Uses Dreamfield's pasta with only 5 g of digestible carbs per serving (2 lasagna sheets). Wonderful flavor, beautiful presentation, and you would never know it's low in fat and low in carbs. Uses Dreamfield's pasta with only 5 g of digestible carbs per serving (2 lasagna sheets).
Number of Servings: 16

Ingredients

    1 box Dreamfields Lasagna, cooked and drained

    Cheese filling:
    1/2 tbsp extra virgin olive oil
    1/2 red onion, medium size, finely chopped
    2 cloves garlic, minced or grated
    1/4 cup pasta water
    6 cups baby spinach
    3 cups part-skim milk ricotta cheese
    1 cup 4% milkfat cottage cheese
    1 cup part-skim mozzarella cheese
    3/4 cup grated parmesan cheese
    1 egg beaten
    1/4 cup egg substitute
    1/4 teaspoon ground nutmeg

    Sauce:
    1/2 red onion, medium size, finely chopped
    4 cloves garlic, minced or grated
    3 cups crushed tomatoes
    1 cup pasta water
    1 tbsp garlic powder
    2 tbsp onion powder
    1 tbsp dried basil
    1 tsp thyme or a couple of sprigs of fresh thyme

    Top with 1/4 cup of grated parmesan.

Directions

Makes 16 servings Serving = 1 Lasagna Roll

Preheat oven to 375 degrees. Spray a large rectangular baking dish with cooking spray; set aside.

Bring water to a boil in a 5 quart saucepan. Add Lasagna noodles and cook for about 7 to 8 minutes and remove from heat. Reserve 2 cups of pasta water before draining.

Get a cookie sheet or large rectangular pan and spray with spray oil (Pam) so noodles won't stick to it. Drain noodles and using tongs lay the noodles out, one by one, onto cookie sheet and spray noodle with Pam or another spray oil to keep them from sticking to each other and let cool.

After lasagna noodles are cooked, take a large skillet or saucepan and bring to med-high heat, put in extra virgin olive oil. Saute 1/2 a medium sized red onion (finely diced) for 2 minutes and then add minced or grated garlic and continue to cook for another 2 mintues. Add 1/4 cup pasta water to skillet and place as much spinach in pan as you can, stirring ocassionally, adding more as it begins to wilt down. Once you have all the spinach wilted down remove from heat and let cool.

Combine in a bowl the ricotta, mozzarella, parmesan cheese, cottage cheese, egg, egg substitute and nutmeg mixing well. Add cooled spinach mixture and mix thoroughly.

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 and garlic. Cook until vegetables are tender. Stir in crushed tomatoes, pasta water, garlic powder, onion powder, basil, and thyme. Bring to boil; reduce heat and simmer uncovered for 5 to 10 minutes or until desired consistency.

Spread sauce over the pan of lasagna logs and sprinkle with 1/4 cup grated parmesan and put back in the oven on a middle rack under broiler for about 3 to 4 minutes until bubbly and brown.



Number of Servings: 16

Recipe submitted by SparkPeople user LADYSUNBEAM.






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