Fast and easy Nutrition Facts Calories: 172, Fat: 1.4g, Cholesterol: 7 mg, Fiber: 2 gm, Sodium: 411 mg, Protein: 9g 4 WW points per serving
cup part skim mozzarella cheese
cup non-fat ricotta cheese
Tbsp. grated parmesan cheese
pkg. Mori Nu Lite Tofu
cups no-fat, low-sodium spaghetti sauce (such as Ragu Lite)
cup non-fat mozzarella cheese
Cook lasagna noodles 10 minutes or according to package directions, omitting salt and oil. Drain, lay out on a clean cloth towel. Combine tofu and cheeses. I substitute fat free cottage cheese for ricotta and sometimes eliminate the tofu. Place equal amounts on each lasagna noodle, spreading out as evenly as possible. Roll up jellyroll style. Place roll-ups in baking dish, seam side down. Top each roll with 2 tablespoons sauce. Bake covered for 30 minutes. (Temp not specified) Note: These may be frozen before baking, omitting sauce until ready to bake. You can also add a little thawed frozen spinach to each noodle before rolling up.