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Ingredients
- 2 C. mushroom spaghetti sauce
- 1 large bunch spinach, washed, de-stemmed, and coarsely chopped
- 1 C. part skim ricotta cheese
- 1/2 C. grated part skim mozzarella cheese
- 1 T. low-sodium soy sauce or tamari
- 8 whole wheat or spinach lasagna noodles, cooked and drained
- 1/4 C. grated parmesan cheese
Preparation
Step 1
1. Preheat oven to 350°F and lightly oil a 9x12 inch baking dish. Spread half the spaghetti sauce into the bottom of the baking dish and set aside.
2. In a large bowl, combine spinach, ricotta, mozzarella and soy sauce or tamari. Spread 1/4 cup spinach mixture along the entire length of each cooked lasagna noodle, then roll up. Place rolls seam side down on the layer of spaghetti sauce. Top with remaining sauce and Parmesan cheese.
3. Cover pan with foil and bake for 30 minutes. Remove foil and bake 5 more minutes, or until lightly browned.