Spinach & mushroom lasagna swirls...low sodium
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 400.8
- Total Fat: 14.9 g
- Cholesterol: 45.0 mg
- Sodium: 203.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 2.9 g
- Protein: 16.2 g
View full nutritional breakdown of Spinach & mushroom lasagna swirls...low sodium calories by ingredient
Introduction
Quick & easy, but so tasty! These also freeze well. The wine gives the garlic, mushrooms & spinach a wonderful flavor. Great paired w/a salad or cup of soup. Quick & easy, but so tasty! These also freeze well. The wine gives the garlic, mushrooms & spinach a wonderful flavor. Great paired w/a salad or cup of soup.Number of Servings: 10
Ingredients
-
2 cup Hunt's Tomato Sauce, no salt added
3 oz Spinach - Dole Baby Spinach
15 serving Galbani Whole Milk Ricotta Cheese (1 serving = 1/4 cup, 62g) (by JMAGESH)
6 serving silver palate pasta sauce (1/2 c)
16 oz Pasta, Lasagna Noodles
1 tbsp Extra Virgin Olive Oil
1 fl oz Rose Wine
12 medium Mushrooms, fresh (dice them into small bite-sized pieces)
2 clove Garlic (fresh garlic crushed)
.5 cup Egg substitute, liquid (Egg Beaters)
1 tbsp Parsley, dried
2 tsp Italian Seasoning (by IORGMA)
Directions
Mix Egg Beaters w/Ricotta, parsley, italian seasoning & set aside
Heat olive oil & saute fresh crushed garlic til slightly tender...add diced mushrooms til slightly brown. Add wine to keep pan from sticking...add baby spinach at the end. Take off heat & let spinach cook down a little.
Add mushroom mix to ricotta mix & blend well.
Spray baking pan w/Pam Spray. Spread about 1 cup of tomato sauce on bottom of baking dish.
Take one boiled lasangna noodle at a time & spread just enough ricotta/mushroom mix to almost cover each noodle. Roll up carefully & place in baking dish. when finished rolling the noodles, pour the other cup of tomato sauce & the jar of pasta sauce over top.
Cover w/foil & bake in 350 degree oven for approx. 1 hr. or til throughly cooked.
Serving Size: 8 servings...2 rolls per serving (amount of noodles can vary in box)
Number of Servings: 10
Recipe submitted by SparkPeople user MURRELLS.
Heat olive oil & saute fresh crushed garlic til slightly tender...add diced mushrooms til slightly brown. Add wine to keep pan from sticking...add baby spinach at the end. Take off heat & let spinach cook down a little.
Add mushroom mix to ricotta mix & blend well.
Spray baking pan w/Pam Spray. Spread about 1 cup of tomato sauce on bottom of baking dish.
Take one boiled lasangna noodle at a time & spread just enough ricotta/mushroom mix to almost cover each noodle. Roll up carefully & place in baking dish. when finished rolling the noodles, pour the other cup of tomato sauce & the jar of pasta sauce over top.
Cover w/foil & bake in 350 degree oven for approx. 1 hr. or til throughly cooked.
Serving Size: 8 servings...2 rolls per serving (amount of noodles can vary in box)
Number of Servings: 10
Recipe submitted by SparkPeople user MURRELLS.