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December 14, 2018
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Lasagna Rolls

June Edgar said this is a WIC (Women Infants Children) program recipe. A serving of two rolls has only 240 calories and is a good source of fiber, protein and carohydrates, as well as vitamin A and calcium.

28-ounce can tomato sauce
8 lasagna noodles
10-ounce package frozen chopped spinach, thawed
15-ounce carton low-fat ricotta cheese
2 tablespoons Parmesan cheese
1/8 teaspoon ground pepper

Preheat oven to 375 degrees. Cook noodles according to package directions. Drain well.

Mix together spinach, ricotta cheese, Parmesan and ground pepper. Lay cooked lasagna noodles out flat. Spread about 1/4 cup of the filling on each noodle and roll up. Place a small amount of tomato sauce (we used Lidia's Garden Vegetable and Herb Sauce) in the bottom of the baking pan. Top with a little tomato sauce. (We used all of it.) Cover with foil. Bake for 35 to 45 minutes.

Note: We made an extra lasagna noodle and the filling was apportioned just right.

June (Morgan) Edgar

Thursday, May 09, 2002

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