12 pieces lasagne, uncooked
\n1\/2 T. Olive oil
\n1 small onion, finely chopped
\n2 10 oz. packages frozen chopped spinach, drained well
\n15 oz. lowfat ricotta cheese
\n1\/2 C. freshly grated parmesan cheese
\n1 egg, lightly beaten
\n1\/2 tsp. thyme
\n1 dash ground nutmeg
\n30 oz. meatless spaghetti sauce
\n4 oz. lowfat mozzarella cheese, shredded, (optional)<\/p>\n
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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
12 pieces lasagne, uncooked 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…<\/p>\n