Spinach Lasagna With Swiss Cheese Sauce
|Dried lasagna noodles||8|
|Slightly beaten egg whites||2|
|Light ricotta cheese||15 Ounce (1 Carton)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (One 10 Ounce Package)|
|Reduced fat swiss cheese||6 Ounce, finely chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Non-stick cooking spray||1 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Evaporated fat free milk||12 Ounce|
|All purpose flour||2 Tablespoon|
Cook lasagna noodles according to package directions, except omit any oil or salt; drain.
Rinse with cold water; drain again.
Place noodles in a single layer on a sheet of foil; set aside.
For filling, in a large bowl combine the egg whites, ricotta cheese, spinach, half of the Swiss cheese, the Parmesan cheese, and, if desired, nutmeg.
Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
Spread about 1/3 cup of the filling on each lasagna noodle.
Starting from a short end, roll up each noodle.
Place the lasagna rolls, seam sides down, in the prepared baking dish; set aside.
For sauce, lightly coat a medium saucepan with cooking spray.
Heat skillet over medium-high heat.
Add mushrooms and green onions; cook and stir about 3 minutes or until vegetables are tender.
In a medium bowl stir together 1/4 cup of the evaporated milk and the flour until smooth; stir in the remaining evaporated milk and the salt.
Stir the milk mixture into the mushroom mixture.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in the remaining Swiss cheese until melted.
Pour the sauce over the lasagna rolls.
Bake, covered, in a 350° oven about 35 minutes or until lasagna rolls are heated through.
To serve, sprinkle with paprika.