Ingredients
2 teaspoon olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 14-1/2-oz. can tomatoes, cut up
2 tablespoons tomato paste
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup fat-free or reduced-fat ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded Parmesan cheese
2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian
2 teaspoon olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 14-1/2-oz. can tomatoes, cut up
2 tablespoons tomato paste
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup fat-free or reduced-fat ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded Parmesan cheese
2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian
seasoning, crushed
1 slightly beaten egg white
1 slightly beaten egg white
Directions
1. For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil
1. For sauce, 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.
2. Meanwhile, cook pasta according to package directions; drain. Rinse with
cold water; drain well.
3. For filling, 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.
4. 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.
Makes 4 servings.
Source:BHG
