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Italian Lasagna Rolls
Irene Eslinger, Coleharbor, ND

Light Tomato Sauce:
1 large onion, chopped
1/4 cup finely chopped green pepper
3 cloves garlic, minced
3 tablespoons low-fat margarine
2 28-ounce cans crushed tomatoes in tomato puree
15-ounce can tomato sauce
2 teaspoons dried basil
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar

Sauté onion, green pepper and garlic in margarine in large skillet until tender. Add remaining ingredients; simmer 30 minutes.

8 ounces lasagna noodles, about 12 noodles
2 10-ounce packages frozen spinach, thawed and well drained
16 ounces non-fat cottage cheese
2 1/2 cups shredded mozzarella cheese, divided
1 1/2 cups Parmesan cheese, divided
8 ounces non-fat cream cheese, softened
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Cook lasagna noodles according to package directions, drain and cool slightly.

Combine spinach, cottage cheese, 2 cups mozzarella cheese, 1 cup Parmesan cheese, cream cheese, basil, salt, pepper and oregano in a large bowl; stir well.

Spread scant 1/2 cup spinach mixture on each lasagna noodle; roll up jellyroll fashion, starting at narrow end. Place lasagna rolls, seam side down, in 13 x 9 x 2-inch baking dish. Pour Light Tomato Sauce evenly over rolls; sprinkle with 1/2 cup Parmesan cheese and 1/2 cup mozzarella cheese.

Bake at 350 degrees for 50 to 60 minutes, covering baking dish with foil for first 30 minutes. (To prevent mozzarella cheese from sticking, coat foil with cooking spray.)

Serves 5 to 6.

Nutritional Information
Based on 12 rolls, each provides 303 calories, 24g protein, 31.4g carbohydrates, 9.6g fat, 25mg cholesterol, 4.6g fiber, 1137mg sodium.