Recipe - Lasgna Rolls With Spinach And Ricotta

8 Lasagna noodles
1/3 cup Egg beaters or egg
substitute original
recipe called for one egg
and one egg white
2 pack (10oz) frozen chopped
spinach, cooked according
to package directions, and
squeezed dry
8 ounce Fatfree ricotta cheese (or
a rather dry fatfree
cottage cheese as opposed
to one that is very creamy)
One fourth cup Fatfree Parmesan cheese
3 Cloves garlic, minced
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon Nutmeg
Three fourths teaspoon Grated orange zest, divided
1 One half cup Canned crushed tomatoes
2 teaspoon Flour
One half teaspoon Salt
One fourth teaspoon Sugar
One fourth teaspoon Cinnamon

Cook lasagna noodles according to package directions. Be careful not to
overcook they must be firm to hold their shape when you roll them. Cover
with cold water to stop the cooking. When cool enough to handle, remove
noodles from the water, lay out on clean towel, and cover with another
towel until you're ready to fill them. In a large bowl, combine the egg
substitute, spinach, fatfree ricotta, fatfree Parmesan, garlic, pepper,
nutmeg and One fourth tsp of the orange zest. Divide into 8 equal portions
(approximately One half cup each) onto a sheet of waxed paper. Then lay a noodle
on your work surface with short end facing you. Spread one portion of the
filling down the center, and roll it up. Place seam side down in an 8"x 8"
baking pan that has been lightly sprayed with Pam and wiped over with a
paper towel. Repeat with the rest of the noodles and filling. The eight
noodles fit nicely into that size pan. In a smaller bowl, combine the rest
of the orange zest with the tomatoes, flour, sugar, salt and cinnamon. Pour
the sauce over the lasagna rolls, cover baking dish with foil, and bake at
400 degrees for 25 minutes. (The original recipe said to bake uncovered,
but I found it tends to dry the sauce and the edges of the noodles.) I like
this recipe because of the nice combination of flavors: the orange and the
nutmeg with the ricotta and spinach, and because it looks so attractive
when it's cut or sliced up on your plate. I've thought of using regular spaghetti
sauce over the rolls, but I'm afraid the seasonings would overpower the
more delicate flavors in the recipe. Feel free to change to your liking.

Posted to fatfree digest V97 #055 by marwebb@juno.com (Margaret A Webb) on
Apr 11, 1997