Three cheese lasagne rolls

6 servings

Ingredients

Quantity Ingredient
9 Lasagne noodles, uncooked
20 ounces Pkg froz spinach, thaw
Vegetable cooking spray
½ cup Ea chopped mushrooms&onions
2 cloves Garlic, minced
3 tablespoons Dry white vermouth
½ cup Parmesan and part-skim mozza
½ cup Lite ricotta cheese
½ cup Froz egg substitute, thaw
1 teaspoon Basil
⅛ teaspoon Pepper
Chunky Tomato Sauce
¼ cup +2 T. fine chop red pepper
¼ cup + 2 T. shredded carrot
2 cloves Garlic, minced
¾ teaspoon Basil
¼ teaspoon Marjoram
¼ teaspoon Pepper
1½ cup No salt tomato sauce
3 tablespoons Water

Directions

Cook noodles. Drain;set aside. Drain spinach and squeeze;set aside.

Coat large pan with Pam;place on med heat until hot. Add onions, mushrooms,and vermouth;saute til tender.Transfer to bowl;add spinach, Parmesan and next 5 ingredients. Spread spinach mixture evenly over lasagna noodles leaving ¼" border around edges. Roll each noodle up. Arrange rolls. seam side down, in an 11x7x2" baking dish coated with Pam. Cover and bake at 350 for 30 minutes or until thoroughly heated. To serve cut rolls in half. Spoon ¼ c sauce on plate and place 3 rolls on each plate. Chunky Tomato Sauce: Coat skillet with Pam; place over med heat til hot. Add pepper and next 5 ingredients; saute 5 minutes. Stir in tomato sauce and water; bring to a boil.

Cover, reduce heat, and simmer 5 minutes more or til thickened.

Yields 1½ c. per serving = 280 cal 5½ g fat t

Submitted By CAROL VERGE On 07-03-95

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