Title: Spinach Lasagna Rolls
Categories: Pasta
Yield: 6 Servings

1 c Grated Parmesan cheese;
-divided
5 oz Shredded part-skim
-mozzarella cheese; (1 1/4
-cups)
15 oz Lite ricotta cheese; (1
-carton)
10 oz Frozen chopped spinach; (1
-package), thawed, drained
-and squeezed dry
9 Cooked lasagna noodles
Vegetable cooking spray
1 1/2 c Chopped tomato
32 oz No-salt-added tomato sauce;
-(4 cans)
1 ts Dried oregano
1 ts Dried basil
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Salt
Fresh basil leaves;
-(optional)

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.