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   DIR Return to: Dinner!!!
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       #Post#: 810--------------------------------------------------
       Lasagna Roll-ups!!
   DIR By: Hummingbird
       Date: September 4, 2012, 7:36 am
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       4 lasagna noodles
       1/2 lb. lean ground beef
       1 small onion, chopped
       1 box frozen spinach, thawed and drained well
       8 oz reduced-fat ricotta cheese
       1 egg, beaten
       1 tsp low-fat milk
       1/2 tsp thyme
       1/4 tsp salt, optional
       2 cups sugar-free spaghetti sauce without meat, divided
       1/4 cup shredded Parmesan cheese
       Cook noodles according to package directions; rinse and drain.
       In a medium non-stick skillet, cook ground beef and onion until
       beef is no longer pink. Drain in a colander and rinse with hot
       water to remove excess fat. Rinse pan and wipe with a paper
       towel. Add the spinach, ricotta cheese, egg, milk, thyme and
       salt, if using, to the ground beef. Mix up well and divide
       evenly, spreading over the lasagna noodles. Pour 1/4 cup
       spaghetti sauce over the meat mixture of each noodle. Carefully
       roll up jelly-roll style and place seam side down in an 8-inch
       square baking dish that has been sprayed with non-stick
       vegetable oil spray. Pour the remaining cup of spaghetti sauce
       over the noodles. Cover and bake for 45-50 minutes until heated
       through. Sprinkle with the Parmesan cheese.
       4 servings: Each contains approximately 350 calories, 33 g carbs
       and 23 g protein
       Note: You can use lean ground turkey instead of the beef, if you
       prefer poultry over red meat.
       #Post#: 811--------------------------------------------------
       Re: Lasagna Roll-ups!!
   DIR By: Hummingbird
       Date: September 4, 2012, 7:39 am
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       Spinach and Mushroom Lasagna Roll-ups
       {ingredients}
       ¾ lb lasagna noodles
       1 (15oz) container ricotta
       2 C mozzarella cheese
       1 C parmesan cheese
       1 T dried basil
       1 T oregano
       1 pint mushrooms, chopped
       1 C fresh spinach, chopped
       1 T butter
       ½ t salt
       ¼ t pepper
       3-4 C favorite tomato sauce
       {directions}
       Preheat oven to 350*
       In a large pot of salted water boil lasagna noodles until al
       dente.  6-8 minutes
       Meanwhile, mix ricotta, egg, 1 Cup mozzarella, ½ C Parmesan,
       basil and oregano, salt and pepper.
       In a medium sauté pan melt butter and sauté mushrooms and
       spinach.
       Set mushroom mixture aside and add tomato sauce to the pan.
       Heat until slightly thickened.
       Drain noodles and lay flat on a clean dish towel to dry.
       Mix cooled mushroom mixture into the cheese mixture.
       Spread about 3 T of cheese mixture onto each lasagna noodle and
       roll up.
       In a greased casserole dish add 1 C tomato sauce.
       Put lasagna roll up seam side down in the prepared dish.
       Repeat with remaining noodles.
       Top with remaining sauce and cheese.
       Bake at 350* for 45-50 min.
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