Green And White Lasagna Bundles
|Egg whites||2 , lightly beaten|
|Reduced fat ricotta cheese||15 Ounce (1 Container)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Frozen chopped broccoli||10 Ounce, thawed, drained (1 Package)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Low fat spaghetti sauce||1 1⁄2 Cup (24 tbs)|
|Shredded reduced fat mozzarella cheese||2 Ounce (1/2 Cup)|
Cook the lasagna noodles according to the directions on the package.
Drain and set aside.
Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, Parmesan cheese and salt.
Set the cheese mixture aside.
Lightly spray an unheated large skillet with olive oil no-stick spray.
Add the broccoli and chives.
Cook and stir over medium heat for 5 minutes.
Add the broccoli mixture to the cheese mixture.
Stir until well combined.
Preheat the oven to 350°.
Spread a thin layer of the spaghetti sauce in the bottom of a 12" X 7 1/2" X 2" baking dish.
To assemble, place one noodle on a piece of wax paper.
Then place 1/4 cup of the broccoli mixture in a mound 1/4" from a short end.
Roll the noodle around the broccoli mixture.
Place the roll-up, seam side down, in the baking dish.
Repeat making roll-ups with the remaining noodles and broccoli mixture.
Pour the remaining spaghetti sauce over the roll-ups in the baking dish.
Sprinkle the mozzarella cheese on top and cover with foil.
Bake for 35 to 45 minutes until bubbly.
If desired, garnish with the chives.