* Exported from MasterCook *

                    Beverly Hills Lasagna Rolls Royce

Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Farewell To Fat Cookbook        Main Dish


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen spinach -- thawed
  1                cup  ricotta cheese, part skim milk
  1              large  egg white
     1/2      teaspoon  oregano
     1/2      teaspoon  dried basil
     1/4      teaspoon  garlic herb seasoning
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
     1/4           cup  grated parmesan cheese
     1/4           cup  mozzarella cheese, part skim milk -- shredded
  6                     lasagna noodles -- cooked al dente
  14 1/2        ounces  tomatoes with garlic & onion -- Italian seasoned, canned

Preheat oven to 350 degrees F. Squeeze out all moisture from the spinach. Place in a food processor. Add ricotta, egg white, basil, oregano, garlic seasoning, nutmeg, salt, pepper, half the mozzarella, and half the Parmesan cheeses. Process until mixture is smooth and creamy.

To assemble rolls: Lay each cooked lasagna noodle on a strip of waxed paper. Divide equally, spread spinach filling down length of each noodle. Roll up jelly-roll style. 

Spread one third of the tomatoes on the bottom of a shallow rectangular baking dish. Place each lasagna roll, seam down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil.

Bake 33 minutes or until heated through. Remove foil. Sprinkle remaining mozzarella & Parmesan cheeses over rolls. Bake, uncovered, 5 minutes more or until cheese has melted.

For a colorful variation, cook 1/2 cup each of diced red bell pepper and diced yellow summer squash in a skillet coated with nonstick cooking spray until softened, about 4 minutes. Stir into spinach filling.

Source:
  "Richard Simmons Farewell to Fat Cookbook page 138"
Copyright:
  "1996"
T(cooking):
  "0:40"

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NOTES :  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

Nutritional Value per serving (one wrap-up)

206 calories
13 gram protein
7 gram fat (30% fat)
24 gram carbohydrate
572 mg sodium
18 mg cholesterol
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0