Recipe: Green and White Lasagna Rolls

recipelink.com Chat Room Recipe Swap - 2000-12-03
From: Kelly~WA

Green and White Lasagna Rolls
(This could also be made layered in a pan, rather than as rolls)

8 lasagna noodles
2 egg whites, lightly beaten
1 (15-ounce) container reduced-fat ricotta cheese (see note)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 (10-ounce) package frozen chopped broccoli OR spinach, thawed
and drained
1/4 cup snipped fresh chives
1 1/2 cups reduced-fat spaghetti sauce
1/2 cup (2 ounces) finely shredded reduced-fat
mozzarella cheese
Snipped fresh chives (optional)

Cook the lasagna noodles according to the directions on the package. Drain and set aside. Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, Parmesan cheese and salt. Set the cheese mixture aside. Lightly spray an unheated large skillet with olive oil no-stick spray. Add the broccoli and chives. Cook and stir over medium heat for 5 minutes. Add the broccoli mixture to the cheese mixture. Stir until well combined. Preheat the oven to 350 degrees.

Spread a thin layer of the spaghetti sauce in the bottom of a 12-by-7 1/2-by-2-inch baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the broccoli mixture in a mound 1/4 inch from a short end. Roll the noodle around the broccoli mixture. Place the roll-up, seam side down, in the baking dish. Repeat making roll-ups with the remaining noodles and broccoli mixture. Pour the remaining spaghetti sauce over the roll-ups in the baking dish. Sprinkle with mozzarella cheese on top and cover with foil. Bake for 35 to 45 minutes until bubbly. If desired, garnish with the chives.

Makes 8 roll-ups; 4 servings.

Note: Use reduced-fat rather than fat-free ricotta cheese, because the fat-free cheese becomes too runny when heated.