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    Lasgna Rolls with Spinach and Ricotta


    Source of Recipe


    Internet

    List of Ingredients




    8 Lasagna noodles
    1/3 c Egg beaters or egg substitute - original-recipe called for one egg and one egg white
    2 pk (10-oz) frozen chopped spinach, cooked according to package directions, and squeezed dry
    8 oz Fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy)
    1/4 c Fat-free Parmesan cheese
    3 Cloves garlic, minced
    1/4 ts Freshly ground black pepper
    1/8 ts Nutmeg
    3/4 ts Grated orange zest, divided
    1 1/2 c Canned crushed tomatoes
    2 ts Flour
    1/2 ts Salt
    1/4 ts Sugar
    1/4 ts Cinnamon

    Recipe



    Cook lasagna noodles according to package directions. Be careful not to
    overcook - they must be firm to hold their shape when you roll them. Cover
    with cold water to stop the cooking. When cool enough to handle, remove
    noodles from the water, lay out on clean towel, and cover with another
    towel until you're ready to fill them. In a large bowl, combine the egg
    substitute, spinach, fat-free ricotta, fat-free Parmesan, garlic, pepper,
    nutmeg and 1/4 tsp of the orange zest. Divide into 8 equal portions
    (approximately 1/2 cup each) onto a sheet of waxed paper. Then lay a noodle
    on your work surface with short end facing you. Spread one portion of the
    filling down the center, and roll it up. Place seam side down in an 8"x 8"
    baking pan that has been lightly sprayed with Pam and wiped over with a
    paper towel. Repeat with the rest of the noodles and filling. The eight
    noodles fit nicely into that size pan. In a smaller bowl, combine the rest
    of the orange zest with the tomatoes, flour, sugar, salt and cinnamon. Pour
    the sauce over the lasagna rolls, cover baking dish with foil, and bake at
    400 degrees for 25 minutes. (The original recipe said to bake uncovered,
    but I found it tends to dry the sauce and the edges of the noodles.)

 

 

 


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