Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Spinach Lasagna Twirls




Source of Recipe


Betty Crocker’s Easy Low-Fat Cooking


List of Ingredients




12 uncooked lasagna noodles
15 oz. nonfat ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
1/4 tsp. ground nutmeg
dash pepper
28 oz. Healthy Choice or other low fat spaghetti sauce


Recipe



1. Heat oven to 350F. Cook and drain noodles as directed on package. Mix remaining ingredients except spaghetti sauce. Spread a thin layer of spaghetti sauce on bottom of rectangular baking dish, 13 x 9 x 2 inches.

2. Spread 2-3 tablespoons of the spinach mixture over one side of each noodle. Carefully roll up noodles. Cut in half diagonally. Place cut sides down in pan. Spoon remaining sauce over noodles. Cover and bake about 25 minutes or until heated through. Makes 4 servings.