Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1/3 to 1/2 cup chopped onion

  3. 1-2 cloves garlic , minced

  4. 1 14-1/2-oz. can tomatoes , cut up

  5. 2 tablespoons tomato paste

  6. 1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil , crushed

  7. 1/4 teaspoon sugar

  8. Dash salt

  9. Dash black pepper

  10. 8 dried lasagna noodles

  11. 1 10-oz. package frozen chopped spinach , thawed

  12. 3/4 cup fat-free or reduced-fat ricotta cheese

  13. 2 ounces shredded part-skim mozzarella cheese (1/2 cup)

  14. 2 tablespoons finely shredded parmesan cheese

  15. 2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or italian seasoning , crushed

  16. 1 slightly beaten egg white

Instructions Jump to Ingredients ↑

  1. For sauce:

  2. Heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.

  3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.

  4. For filling:

  5. Drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.

  6. Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through.

  7. Makes 4 servings.


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