Spinach Lasagna Rolls

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Spinach Lasagna Rolls Ingredients

1 c Grated parmesan cheese;	1 1/2 c Chopped tomato
5 oz Shredded part-skim	32 oz No-salt-added tomato sauce;
15 oz Lite ricotta cheese; (1	1 ts Dried oregano
10 oz Frozen chopped spinach; (1	1 ts Dried basil
Thawed; drained and	1/2 ts Garlic powder
; squeezed dry	1/2 ts Onion powder
9 Cooked lasagna noodles	1/4 ts Salt
Vegetable cooking spray	Fresh basil leaves;

Instructions for Spinach Lasagna Rolls

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 350F 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). Per serving: 143 Calories (kcal); 6g Total Fat; (38% calories from fat); 14g Protein; 9g Carbohydrate; 10mg Cholesterol; 433mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Cooking Light, Jan/Feb 1995, page 125 Converted by MM_Buster v2.0n.

Main Ingredient: SpinachCuisine: Italian

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