Recipe - Beverly Hills Lasagna Rolls Royce

1 pack (10 oz) frozen chopped
spinach, thawed
1 cup Lowfat ricotta cheese
1 lg Egg white
One half teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Garlic herb seasoning
One fourth teaspoon Grd. nutmeg
One fourth teaspoon Salt
1/8 teaspoon Freshly ground pepper
One fourth cup Shredded mozzerella cheese
One fourth cup Grated Parmesan cheese
6 Lasagna noodles; cooked al
dente & drained
1 cn (14oz) pastaready tomatoes
w/Italian seasoning

Richard Simmons Farewell To Fat Cookbook

1Preheat over to 350 degrees. Squeeze out all moisture from thawed
spinach. Place in food processor. Add ricotta, egg white, basil, oregano,
garlic seasoning, nutmeg, salt, pepper, half the mozzarella and Parmesan
cheese. Process until mixture is smooth and creamy.

2To 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, jellyroll style.
3Spread onethird 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.
4Bake 35 minutes or until heated through. Remove foil. Sprinkle with
remaining cheeses. Bake, uncovered, 5 minutes more

or until cheese has melted. Makes 6 servings

Nutrient Value per serving: 206 calories 13 g protein 7 g fat 24 g
carbohydrate
572 mg sodium 24 mg cholesterol

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

Posted to TNT Prodigy's Recipe Exchange Newsletter by
SXSP63B@prodigy.com ( PAMELA J REILING) on 7 No, v 1997