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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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 264
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