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Fresh Vegetable Lasagna
1 pkg. ( 8 oz.) HODGSON MILL WHOLE WHEAT or WHOLE WHEAT ORGANIC LASAGNA
cooked and drained
8 lasagna noodles
1 tbsp. olive oil
2 lg. garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
well
1 c. fat free ricotta
1 tsp. salt
1 c. shredded part skim Mozzarella
1 (14 oz.) jar spaghetti sauce
Parsley sprigs for garnish
Prepare lasagna noodles as package directs, drain, and lay them flat until ready to use. Meanwhile, heat oil in 12 inch skillet over medium flame and saute garlic 2 minutes or just until tender, stirring frequently
Layering the Lasagna
In medium size bowl, combine spinach, ricotta, salt, garlic and half the Mozzarella. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly, jelly roll fashion. Pour spaghetti sauce into 12 inch skillet, and place rolls seam side down in skillet. Bring to a boil, then reduce heat to low, cover, and simmer 5 minutes. Sprinkle with remaining Mozzarella, cover, and simmer 3 to 5 minutes longer, or until rolls are heated through. Garnish with parsley. Serves 4 if consuming 2 and 8 for 1.
Makes 8 servings. Each serving: 215 calories; 5 g. dietary fiber; 24 g. carbohydrates; 15 g. protein; 6 g. fat; 2.6 g. saturated fat; 12 mg. cholesterol; 416 mg. sodium.