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Ingredientes
- 1 pkt (10 ounce) frzn minced spinach, thawed
- 1 c. Low-fat ricotta cheese
- 1 lrg Egg white
- 1/2 tsp Dry basil
- 1/2 tsp Dry oregano
- 1/4 tsp Garlic herb seasoning
- 1/4 tsp Grd. nutmeg
- 1/4 tsp Salt
- 1/8 tsp Freshly grnd pepper
- 1/4 c. Shredded mozzerella cheese
- 1/4 c. Grated Parmesan cheese
- 6 x Lasagna noodles, cooked al dente & liquid removed
- 1 can (14oz) pasta-ready tomatoes w/Italian seasoning
Direcciones
- 1-Preheat over to 350 degrees. Squeeze out all moisture from thawed spinach. Place in food processor. Add in ricotta, egg white, basil, oregano, garlic seasoning, nutmeg, salt, pepper, half the mozzarella and Parmesan cheese. Process till mix is smooth and creamy.
- 2-To assemble rolls: Lay each cooked lasagna noodle on strip of waxed paper. Dividing equally, spread spinach filling down length of each noodle.
- Roll up each noodle, jelly-roll style.
- 3-Spread one-third of tomatoes over bottom of shallow rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil.
- 4-Bake 35 min or possibly till heated through. Remove foil. Sprinkle with remaining cheeses. Bake, uncovered, 5 min more
- or possibly till cheese has melted.
- Makes 6 servings
- personal note: I like things just alittle more "zippy", so I added some more pepper to the filling and a couple shakes of tabasco sauce to the tomatoes...yummy! ...a TNT favorite here
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 606g | |
| Calories 647 | |
| Calories from Fat 352 | 54% |
| Total Fat 39.41g | 49% |
| Saturated Fat 22.24g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 1499mg | 62% |
| Potassium 1376mg | 39% |
| Total Carbs 24.09g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 3.19g | 2% |
| Protein 54.08g | 87% |
