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Lasagna Bundles

Healthycooking's picture
Ingredients
  Lasagna noodles 8
  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)
Directions

Preheat the oven to 350°F.
Cook the noodles in a large pot of boiling water according to the package directions.
Drain.
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.
Mix well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
2

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