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

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INGREDIENTS

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

Servings

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 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 Posted to MC-Recipe Digest V1 #244 Date: Tue, 15 Oct 1996 04:10:02 +0000 From: Patti McCoy Serving Ideas : Garnish with fresh basil leaves, if desired.

NOTES

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Spinach Lasagna Rolls

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

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    Posted to MC-Recipe Digest V1 #244    Date: Tue, 15 Oct 1996 04:10:02 +0000    From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>    Serving Ideas : Garnish with fresh basil leaves, if desired.

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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 6

Calories: 385
Calories from Fat: 111 (29%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1g
Cholesterol 71.4mg		22 %
Sodium 363.6mg		13 %
Potassium 1028mg		27 %
Total Carbohydrate 44.8g		13 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 40.5g
Protein 24.3g		35 %
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.

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Calories per serving: 385

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