Makes 4 servings

Ingredients

1  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

Directions

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.

Meanwhile, 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 basil. Add spinach and egg white, stirring to combine.

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.




Nutrition facts per serving:
calories: 304
total fat: 7g
saturated fat: 3g
monounsaturated fat: 2g
cholesterol: 22mg
sodium: 401mg
carbohydrate: 42g
total sugar: 7g
fiber: 5g
protein: 18g
vitamin C: 46%
calcium: 31%
iron: 19%
starch: 2diabetic exchange
vegetables: 2.5diabetic exchange
medium-fat meat: 1diabetic exchange




 

 
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