Beverly Hills Lasagna Rolls Royce (Richard Simmons)
Makes 6 Servings
Prep: 20 minutes
Bake: 350 degrees for 40 minutes

Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed
1 cup low-fat ricotta cheese
1 large egg white
1/2 teaspoon each dried basil and dried oregano
1/4 teaspoon each garlic herb seasoning and ground nutmeg and salt
1/8 teaspoon freshly ground black pepper
1/4 cup each shredded mozzarella cheese and grated Parmesan cheese
6 lasagna noodles, cooked al dente according to package directions and drained
1 can (14 and 1/2 ounces) pasta-ready tomatoes with Italian seasoning

Directions:

1. Preheat oven to 350 degrees. Squeeze out all moisture from thawed
spinach. Place in food processor. Add ricotta, egg white, basil, oregano, garlic
seasoning, nutmeg, salt, pepper, half the mozzarella, and half the Parmesan
cheese. Process until mixture is smooth and creamy.

2. To assemble rolls: Lay each cooked lasagna noodle on strip of wax
paper. Dividing equally, spread spinach filling down length of each noodle. Roll
up each noodle, jelly-roll style.

3. Spread one-third of tomatoes over bottom of shallow rectangular baking
dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes
over rolls. Tent dish with aluminum foil.

4. Bake 35 minutes or until heated through. Remove foil. Sprinkle
remaining mozzarella and Parmesan cheese over rolls. Bake, uncovered, 5 minutes
more or until cheese has melted.

NOTE:
For a colorful variation, cook 1/2 cup each diced red pepper and diced
yellow summer squash in skillet coated with nonstick cooking spray until
softened, about 4 minutes. Stir into spinach filling.

Nutrient Value Per Serving:
206 calories
13g protein
7 g fat (30% fat)
24g carbohydrate
572 mg sodium
18mg cholesterol