Spinach Lasagna Rolls from the Recipes EU Collection

 


Spinach Lasagna Rolls Recipe

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Spinach Lasagna Rolls
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1 c grated Parmesan cheese --
: divided
5 oz shredded part-skim
: mozzarella cheese -- (1 1/4
: cups)
15 oz lite ricotta cheese -- (1
: carton)
10 oz frozen chopped spinach -- (1
: package)
: thawed, drained and squeezed
: dry
9 cooked lasagna noodles
: Vegetable cooking spray
1 1/2 c chopped tomato
32 oz no-salt-added tomato sauce
: (4 cans)
1 ts dried oregano
1 ts dried basil
1/2 ts garlic powder
1/2 ts onion powder
1/4 ts salt
: Fresh basil leaves --
: (optional)

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta
cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up
jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in
half crosswise, using a serrated knife; arrange, cut side down, in an
11 x 7-inch baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir
well. Spoon tomato mixture over lasagna rolls.

Cover and bake at 350 degrees for 45 minutes. Uncover; top with
remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes.
Yield: 6 servings (serving size: 3 lasagna rolls).

Recipe By : Cooking Light, Jan/Feb 1995, page 125

From: Patti Mccoy +0000
 


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Diet hints and tips

If your aim is to become thinner and also increase your general healthiness, then, without doubt, you should make plans to decide on a meticulously planned balanced diet. In theory, this ought to involve five portions of fruit & vegetables every day and also require an appropriate mixture of fat, carbohydrates and protein.

Dieters usually become obsessed with food store and well known foods sold as 'low fat'. This is usually an error, seeing as how a food product might just be significantly reduced in fats, but still contain far too much carbs.

In planning a nutrition system, it is important to try to cut intake of refined carbohydrate, salt and fats.


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