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Name: Spinach Lasagna Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 32 oz No-salt-added tomato sauce; Fresh basil leaves; 1 c parmesan cheese Grated; Vegetable cooking spray; 1 1/2 c tomato Chopped; 5 oz part-skim mozzarella cheese Shredded; 10 oz Frozen chopped spinach thawed; drained and squeezed dry; 1/2 ts Onion powder; 1/4 ts Salt; 15 oz Lite ricotta cheese; 1 ts Dried basil; 9 Cooked lasagna noodles; 1 ts Dried Oregano; 1/2 ts Garlic powder

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Spinach Lasagna Rolls

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

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.

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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 6

Calories: 264
Calories from Fat: 102 (39%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.6g
Cholesterol 40.8mg		13 %
Sodium 352.6mg		12 %
Potassium 952.8mg		25 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 17.5g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 264

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