4 Servings
8 lasagna noodles
vegetable oil spray
1 tablespoon olive oil
1/2
cup finely chopped onions
2 cloves garlic, minced
1/4 cup water
6 ounces
no-salt added tomato paste
2 cups chicken broth
1 teaspoon Italian herb seasoning
1/4
teaspoon salt
20 ounces spinach
1 cup part-skim ricotta cheese
2 tablespoons
grated Parmesan cheese
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
Cook lasagna noodles according to package directions, omitting salt. Drain and
set aside.
Preheat oven to 350F.
Lightly spray an 8-x-8-inch baking dish with
vegetable oil. Heat olive oil in a saucepan over medium-low heat. Add onion, garlic
and water. Cook until water evaporates and onion begins to sauté in oil. Stir in tomato
paste, broth, herb seasoning and salt. Simmer 5 minutes, or until slightly thickened.
Remove from heat. Set aside.
Squeeze moisture out of spinach. In a bowl, combine
spinach, ricotta, Parmesan, pepper and nutmeg. Spread a scant 1/3 cup filling along
the length of each cooked noodle. Roll each noodle and place it on its side in prepared
baking dish. Be sure sides of rolled noodles do not touch each other. Pour sauce
over lasagna rolls and
bake 25 to 30 minutes, or until thoroughly.
Amount Per Serving
Calories 260 Calories from Fat 115
Percent Total Calories
From:
Fat 44% Protein 24% Carb. 32%
Nutrient Amount per Serving Value
Total Fat 13 g 20%
Saturated Fat 5 g 23%
Cholesterol 21 mg 7%
Sodium 1151 mg 48%
Total Carbohydrate 21 g 7%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 15 g
Vitamin A 218% Vitamin C 100% Calcium 0% Iron 32%
