- 1 pkg of whole wheat, uncooked lasagna noodles (I used about 12 noodles)
- 1 cup of skim, shredded mozzarella cheese
- 1 150z container of fat-free ricotta cheese
- 1/2 of a 10oz package of frozen, chopped spinach, thawed with the water squeezed out
- 1 cup of reduced-fat, shredded Parmesan cheese, plus more for topping
- spices as desired
- 1 280z jar of pasta sauce, I used a Trader Joe's brand
- Cook lasagna for 5-8 minutes as directed, but be sure to keep noodles slightly underdone. Drain and rinse the noodles.
- Preheat oven to 350.
- In a large bowl, mix together the cheeses and the spinach. Add any spices to taste. I used a dash of oregano, a dash of parsley, and some salt and pepper.
- On a plate, lay out one noodle. Gently spread some of the cheese mixture down the entire length of the noodle. Top with a little bit of the pasta sauce. Roll the noodle, place it seam side down in a 13x9 pan, and move on to the next noodle. Repeat with all noodles.
- Top lasagna rollups with remaining pasta sauce and Parmesan cheese. Bake, uncovered, for 30 minutes or "until hot and bubbly" (the recipe says).
Cook's note: This recipe is beautifully versatile. You could easily add finely ground turkey, beef, tofu (as original calls for), or chicken. You can also experiment with different cheeses. I have found that in a recipe like this one, you can easily substitute some of the high fat items, like the cheeses, for lower-fat or fat-free versions.
Each "rollup" is about 15g of carbs. I had one along with a beer bread roll and a small fruit serving.