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lasagna-rolls-spinach-ricotta recipe

Date: Fri, 11 Apr 1997 20:49:06 -0700
From: marwebb@juno.com (Margaret A Webb)

     I have a recipe that I like - it's pretty to look at and one even
your SAD friends might enjoy without ever suspecting they're eating
low-fat. I've adapted it from a recipe I clipped from a magazine
several years ago.

     8    lasagna noodles
      1/3 cup egg beaters
      2   10-ounce packages frozen chopped spinach, cooked  according to
            package directions, and squeezed dry 
       8 oz. fat-free ricotta cheese (or a rather dry  fat-free cottage cheese as                         opposed to one that is very creamy)
       1/4 cup fat-free  Parmesan cheese
       3 cloves garlic, minced
       1/4 tsp freshly ground black pepper
        1/8 tsp nutmeg
        3/4 tsp grated orange zest, divided
        1-1/2 cups canned  crushed tomatoes
        2 tsp flour
        1/2 tsp salt
         1/4 tsp sugar
        1/4 tsp  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, fat-free
ricotta, fat-free Parmesan, garlic, pepper, nutmeg and 1/4 tsp of the
orange zest. Divide into 8 equal portions (approximately 1/2 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 sliced 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.

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