main dishes, pastanoodle
1/3 cup chopped onion
1 clove garlic; minced
1 teaspoon olive oil or cooking oil
14 1/2 ounces tomatoes; cut up
2 tablespoons tomato paste
1 1/2 teaspoon snipped fresh basil
--or 1/2 teaspoon dried basil; crushed
1/4 teaspoon sugar
1 dash salt
1 dash pepper
8 lasagna noodles
10 ounces frozen chopped spinach; thawed
3/4 cups fat-free ricotta cheese
1/2 cup shredded part-skim mozzarella chees
2 tablespoons freshly shredded parmesan cheese
2 teaspoons snipped fresh basil
--or 1/2 teaspoon dried basil
--or italian seasoning; crushed
1 slightly beaten egg white
For sauce, cook onion and garlic in hot oil in a medium saucepan till onion is tender but not brown, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or till sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain immediately. Rinse with cold water, drain well.
For filling, drain thawed spinach well, pressing out excess liquid. Stir together ricotta, mozzarella, and parmesan cheeses and basil in a medium mixing bowl. Add spinach and egg white, stirring to mix well.
To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two roll-ups, seam side down, into each of four individual casseroles. Top with sauce. Bake one or more casseroles, covered, in a 350°F oven about 25 minutes or till heated through.
Seal, label, and freeze remaining casseroles for up to 3 months. To serve, bake one or more of the frozen casseroles, covered, in a 375°F oven about 1 hour or till heated through. Or, microwave one frozen casserole, covered, on 70 percent power (medium-high) about 6 to 8 minutes, turning dish twice.
Makes 4 individual casseroles.
Nutrition facts per serving: 231 cal., 3 g total fat (0 g sat. fat), 10 mg cholesterol, 425 mg sodium, 39 g carbohydrate., 2 g dietary fiber, 2O g pro. Daily value: 56% vitamin. A, 34% vitamin. C, 27% calcium, 19% iron.
Food exchanges: 1/2 milk, 2 vegetable, 1 1/2 bread, 1 1/2 meat, 1/2 fat.
Busted by Gail Shermeyer <email@example.com>.
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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Yield: 4 servings
Preparation Time: 0:00