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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.)