Lasagna Roll-ups

Spinach and Cheese Roll-ups
Speed up this recipe by using purchased marinara sauce. Servings: 4

• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1 - 14.5 ounce can diced canned tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar
• Dash of salt
• Dash of black pepper
• 8 dried lasagna noodles
• 1 - 10 ounce package frozen chopped spinach, thawed
• 3/4 cup fat-free or reduced fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
• 2 tablespoons finely shredded Parmesan cheese
• 2 tablespoons snipped fresh basil
• 1 slightly beaten egg white
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.
Cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese and bail. Add spinach and egg white, stirring to combine.
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, in a 350 degree oven about 25 minutes or until heated through.

I love this dish, I use cottage cheese instead of ricotta, and I skip the first half of the recipe and use canned tomato sauce instead of making it.

Bry