Title: Beverly hills lasagna rolls royce
 Categories: None
      Yield: 1 Servings
 
      1 pk (10 oz) frozen chopped
           -spinach, thawed
      1 c  Low-fat ricotta cheese
      1 lg Egg white
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/4 ts Garlic herb seasoning
    1/4 ts Grd. nutmeg
    1/4 ts Salt
    1/8 ts Freshly ground pepper
    1/4 c  Shredded mozzerella cheese
    1/4 c  Grated Parmesan cheese
      6    Lasagna noodles; cooked al
           -dente & drained
      1 cn (14oz) pasta-ready tomatoes
           -w/Italian seasoning
 
  Richard Simmons Farewell To Fat Cookbook
  
  1--Preheat over to 350 degrees. Squeeze out all moisture from thawed
  spinach. Place in food processor. Add ricotta, egg white, basil,
  oregano, garlic seasoning, nutmeg, salt, pepper, half the mozzarella
  and Parmesan cheese. Process until mixture is smooth and creamy.
  
  2--To assemble rolls: Lay each cooked lasagna noodle on strip of waxed
  paper. Dividing equally, spread spinach filling down length of each
  noodle. Roll up each noodle, jelly-roll style. 3--Spread one-third of
  tomatoes over bottom of shallow rectangular baking dish. Place each
  lasagna roll, seam side down, in dish. Spoon remaining tomatoes over
  rolls. Tent dish with aluminum foil. 4--Bake 35 minutes or until
  heated through. Remove foil. Sprinkle with remaining cheeses. Bake,
  uncovered, 5 minutes more
  
  or until cheese has melted. Makes 6 servings
  
  Nutrient Value per serving: 206 calories 13 g protein 7 g fat 24 g
  carbohydrate
      572 mg sodium 24 mg cholesterol
  
  personal note: I like things just alittle more "zippy", so I added
  some more pepper to the filling and a couple shakes of tabasco sauce
  to the tomatoes...yummy! ...a TNT favorite here