Baked Spinach and Ricotta

Ingredients:
1/3 cup onion, chopped
1 clove garlic, minced
1 teaspoon cooking oil
1 14.5 oz. can chopped tomatoes
2 Tablespoons tomato paste
1/2 teaspoon dried, crushed basil
1/4 teaspoon sugar
8 dried lasagna noodles
1 10 oz. package frozen chopped spinach, thawed
3/4 cup fat-free ricotta cheese
1/2 cup shredded part-skim Mozzarella cheese
2 Tablespoons Parmesan cheese
1/2 teaspoon dried basil
1 egg white

Directions:
Make the marinara sauce:

In a medium saucepan, cook onion and garlic in hot oil until onion is tender.

Add undrained chopped tomatoes, tomato paste, basil, sugar.
Bring to boiling, then reduce heat and simmer, uncovered for about 5-6 minutes.

Boil lasagna noodles according to package directions then drain and rinse with cold water.

Make the spinach and ricotta filling:

Drain thawed spinach thoroughly by pressing out excess liquid.
In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese and basil.
Add spinach and egg whites to cheese mixture and stir ingredients thoroughly.

Fill them up!:

On a cookie sheet or cutting board, lay down a few lasagna strips at a time. Spread 1/4 cup filling on each noodle and roll up from one end.

Continue until all 8 noodles are rolled up.
Place lasagna rolls, seam side down, in an oven-safe casserole dish topped with marinara sauce and bake at 350 degrees F. for 25 minutes or until heated through.

Makes 4 servings.

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Recipe submitted by: - Public Health of Seattle & King County: Reprinted with permission. http://www.metrokc.gov