Lasagna Rolls with Spinach & Ricotta in Creamy Tomato Sauce
Lasagna noodles are spread with a spinach and ricotta mixture, rolled up, covered with a dazzling tomato sauce, and baked until bubbly. The colors of Italy--green, white, and red--make for a beautiful presentation. This is very impressive dinner party fare but so easy to make.
  • 8 lasagna noodles
  • 1 whole egg
  • 1 egg white
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 3/4 teaspoon grated orange zest
  • 1-1/2 cups canned crushed tomatoes
  • 2 teaspoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cinnamon

1. In large pot of boiling water, cook lasagna noodles according to package directions. Drain, rinse and set aside.

2. In large bowl, beat together whole egg and egg white. Beat in spinach, ricotta, Parmesan, garlic, pepper, nutmeg and 1/4 teaspoon of orange zest.

3. Preheat oven to 400°F. Spray an 8" square baking pan with nonstick cooking spray.

4. Lay a lasagna noodle flat on a work surface, with a short end facing you. Spread one-eighth of filling over noodle and roll up. Place lasagna roll seam-side down in prepared baking pan. Repeat with remaining lasagna noodles and filling. 5. In medium bowl, combine remaining 1/2 teaspoon orange zest with tomatoes, flour, salt, sugar and cinnamon. Pour sauce over lasagna rolls and bake uncovered 25 minutes, or until bubbly.

Nutritional Information
Per serving: 375 calories, 9.1g total fat, 4.6g saturated fat, 2.5g monounsaturated fat, 1g polyunsaturated fat, 7g dietary fiber, 23g protein, 52g carbohydrate, 76mg cholesterol, 664mg sodium.
Good source of: beta-carotene, calcium, fiber, folate, iron, lutein & zeaxanthin, lycopene, magnesium, manganese, niacin, potassium, quercetin, riboflavin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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