LASGNA ROLLS WITH SPINACH AND RICOTTA
8 lasagna noodles
1/3 cup egg beaters
2 10-ounce packages frozen chopped spinach, cooked according to
package directions, and squeezed dry
8 oz. fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy)
1/4 cup fat-free Parmesan cheese
3 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
1/2 tsp salt
Cook lasagna noodles according to package directions. Be careful not
to overcook - they must be firm to hold their shape when you roll
them. Cover with cold water to stop the cooking. When cool enough to
handle, remove noodles from the water, lay out on clean towel, and
cover with another towel until you're ready to fill them.
In a large bowl, combine the egg substitute, spinach, fat-free
ricotta, fat-free Parmesan, garlic, pepper, nutmeg. Divide into 8 equal portions (approximately 1/2 cup each)
onto a sheet of waxed paper.
Then lay a noodle on your work surface with short end facing you.
Spread one portion of the filling down the center, and roll it
up. Place seam side down in an 8"x 8" baking pan that has been lightly
sprayed with Pam and wiped over with a paper towel. Repeat with the
rest of the noodles and filling. The eight noodles fit nicely into
that size pan.
Cover with sauce and sprinkle cheese and bake 350 for 30 minutes covered