Pasta - Spinach-Stuffed Lasagna Rolls

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* Exported from MasterCook *

 

Spinach-Stuffed Lasagna Rolls

 

Recipe By :500 (practically) Fat-Free Pasta Recipes by Sarah Schlesinger

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 quarts water

8 lasagna noodles

1 10 oz package frozen spinach -- thawed,well drained, and finely

chopped

2 tablespoons grated nonfat Pamesan cheese

1 cup nonfat ricotta cheese

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

2 cups low-sodium tomato sauce

2 cloves garlic -- minced

1/2 teaspoon dried oregano

1/2 teaspoon cayenne

 

Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in

a bundle at one end slowly bending it inside the pot as the pasta softens. Keep

water boiling; stir pasta with a long handled wooden fork to prevent it from

sticking together. Follow cooking time recommendation on package. Check for

doneness by biting into a piece of pasta rinsed in cold water. Since pasta will

cook further in the oven, it should be slightly underdone. Drain cooked pasta

into a colander in the sink and rinse with cold water.

Preheat oven to 350F.

Meanwhile, combine spinach, Parmesan, ricotta, nutmeg, and pepper. Spoon this

mixture along the entire length of each noodle. Roll up the noodle and arrange

them in a shallow baking dish.

Mix the tomato sauce, garlic, onion, oregano, and cayenne pepper; pour over the

lasagna rolls and bake for 35 minutes.

 

Description:

" Individual lasagna rolls, filled w/ spinach and ricotta and enlivened

w/ a bright tomato sauce. "

 

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Per serving: 697 Calories (kcal); 3g Total Fat; (3% calories from fat); 33g

Protein; 133g Carbohydrate; 10mg Cholesterol; 213mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0