LIGHTER LASAGNA ROLLS1 cup low-fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed (OR 10 ounces of 96 percent lean ground beef)
1 large egg white
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon garlic herb seasoning
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded mozzarella cheese made with 2 percent milk, divided use
1/4 cup grated or shredded Parmesan cheese, divided use
6 lasagna noodles, cooked al dente according to package directions and drained
1 (15 1/2 ounce) can of pasta-ready tomatoes seasoned with basil, garlic and oregano
Preheat oven to 350 degrees F.
FOR SPINACH ROLLS:
Squeeze out all moisture from thawed spinach.
FOR BEEF ROLLS:
Brown the ground beef in a nonstick saucepan over medium-high heat.
TO PREPARE THE FILLING:In a bowl, mix together ricotta, egg white, basil, oregano, garlic herb seasoning, nutmeg, salt, pepper, half the mozzarella and half the Parmesan cheese until creamy. Add the browned beef or the spinach and blend ingredients well.
TO PREPARE THE LASAGNA ROLLS:Lay each cooked lasagna noodle on waxed paper. Dividing equally, spread filling (beef or spinach) down length of each noodle. Roll up each noodle, jelly-roll style.
Spread one-third of tomatoes over bottom of shallow rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil.
Bake 35 minutes or until heated through. Remove foil. Sprinkle remaining mozzarella and Parmesan cheese over rolls. Bake uncovered5 minutes more or until cheese has melted.
Yield: 6 servings.
Nutrition information per serving:
One spinach roll contains 188 calories and 4.2 fat grams.
One beef roll contains 227 calories and 5.6 fat grams.
Source:
Farewell to Fat Cookbook by Richard Simmons