LIGHTER LASAGNA ROLLS
Source of Recipe
Arizona Daily Star 8/23/06
Recipe Introduction
This was adapted from a recipe in Richard Simmons' "Farewell to Fat Cookbook"
List of Ingredients
LIGHTER LASAGNA R0LLS
Serves 6
1 cup low-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, or 10 ounces 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
1/4 cup grated or shredded Parmesan cheese
6 lasagna noodles, cooked al dente according to package directions and drained
1 can (15 1/2 ounces) pasta-ready tomatoes seasoned with basil, garlic and oregano.
Preheat oven to 350 degrees.
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.
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.
Lay each cooked lasagna noodle on waxed paper. Dividing equally, spread filling (beef or spinach) down length of each noodle. Roll up each noodle, jellyroll style.
Spread one-third of the tomatoes over the bottom of a 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 uncovered 5 minutes more or until cheese has melted.
One spinach roll contains 188 calories and 4.2 fat grams.
One beef roll contains 227 calories and 5.6 fat grams.
Adapted from a recipe in Richard Simmons' "Farewell to Fat Cookbook"
Recipe
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