Looking for: Spinach Lasagna Rolls Recipe

[Bethlend]

I have lost one of my favorite recipes!! When the Cooking Light truck visited my neighborhood several years ago, I got a recipe for Cooking Light "Spinach Lasagna Rolls". I have lost the recipe. Does anyone else have it??
It is not in the CL archives.
Thanks so much.

[valchemist]

Here you go!


* Exported from MasterCook *

Spinach Lasagna Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grated Parmesan cheese -- divided
5 ounces part-skim Mozzarella cheese -- shredded (1 1/4 cups)
1 (15-ounce) carton lite Ricotta cheese
1 (10-ounce) package frozen chopped spinach -- thawed, drained and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves -- (optional)

Combine 3/4 cup Parmesan cheese, Mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls.

Cover and bake at 350 degrees for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes.

(serving size: 3 lasagna rolls)

Source:
"Cooking Light, Jan/Feb 1995, page 125"
Copyright:
"© Cooking Light"
Yield:
"18 rolls"

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Per Serving (excluding unknown items): 375 Calories; 11g Fat (26.2% calories from fat); 27g Protein; 42g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 602mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

Serving Ideas : Garnish with fresh basil leaves, if desired.

[Bethlend]

Thanks so much!!! I really appreciate your help.