|Olive oil||1 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Minced garlic||2 Teaspoon|
|Nonfat ricotta cheese||15 Ounce (1 Container)|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Egg whites||2 , lightly beaten|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Shredded reduced fat mozzarella cheese||3⁄4 Cup (12 tbs)|
|Low sodium marinara sauce||25 1⁄2 Ounce (1 Jar)|
Preheat the oven to 350°F.
Cook the noodles in a large pot of boiling water according to the package directions.
Lay the noodles flat on a work surface to prevent them from sticking together.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions and garlic.
Cook for 3 to 5 minutes, or until softened.
Transfer to a medium bowl.
To the bowl, add the ricotta, spinach, egg whites, basil, Parmesan, pepper, nutmeg, and 1/4 cup of the mozzarella.
Spread 1/3 cup of the ricotta filling over the length of each noodle and roll up from one end.
Spread one-half of the marinara sauce on the bottom of a 13" X 9" baking dish.
Add the rolls, seam side down.
Top with the remaining sauce and the remaining 1/2 cup mozzarella.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 5 minutes.