• 8servings
  • 60minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) salad oil

  2. 1 medium onion , finely chopped

  3. 1 can(s) (28-ounce) Italian plum tomatoes

  4. 1 can(s) (6-ounce) tomato paste

  5. 2 teaspoon(s) sugar

  6. 1/2 teaspoon(s) Italian herb seasoning

  7. salt

  8. 8 ounce(s) (about 9 noodles) curly lasagna noodles

  9. 1 package(s) (10-ounce) frozen chopped spinach

  10. 1 container(s) (15-ounce) reduced-fat or fat-free ricotta cheese

  11. 2 tablespoon(s) grated Parmesan cheese

  12. 1/8 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare sauce: In nonstick 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. Add tomatoes with their liquid, tomato paste, sugar, Italian herb seasoning, 1/2 teaspoon salt, and 3/4 cup water; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer sauce 15 minutes, stirring occasionally.

  2. Meanwhile, prepare lasagna noodles as label directs.

  3. Prepare spinach as label directs; drain in colander. With back of spoon, press spinach until very dry.

  4. Preheat oven to 375 degrees F. Spoon sauce into shallow 2 1/2-quart casserole or 13" by 9" glass baking dish.

  5. In bowl, mix spinach, ricotta cheese, Parmesan cheese, pepper, and 3/4 teaspoon salt until blended.

  6. Spread rounded 1/4 cup ricotta filling on each lasagna noodle and roll jelly-roll fashion. With serrated knife, slice each rolled noodle crosswise in half.

  7. Arrange rolls, cut-side down, in sauce in casserole in 1 layer. Cover dish loosely with foil; bake 35 to 40 minutes until hot and bubbly.

  8. Each serving with reduced-fat ricotta cheese: About 240 calories, 6 g fat, 95 mg cholesterol, 630 mg sodium. Calories from fat: 23%.

  9. Each serving with fat-free ricotta cheese: About 220 calories, 2 g fat, 1 mg cholesterol, 630 mg sodium. Calories from fat: 8%.


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