1/2 T. Olive oil

1 small onion, finely chopped

2 10 oz. packages frozen chopped spinach, drained well

15 oz. lowfat ricotta cheese

1/2 C. freshly grated parmesan cheese

1 egg, lightly beaten

1/2 tsp. thyme

1 dash ground nutmeg

30 oz. meatless spaghetti sauce

4 oz. lowfat mozzarella cheese, shredded, (optional)

 

Drain spinach well, squeezing out excess juice.  Prepare lasagna according to package directions.  Rinse and drain.  Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.  Add onion and sauté until tender.  Mix in spinach.  Set aside and cool slightly.  In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices.  Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style.  Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish.  Place pasta spinach spirals, seam side down, in dish.  Top with remaining spaghetti sauce and mozzarella cheese, if desired.  Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.

 

Yield:

Calories:

Fat:

Fiber: