LASAGNA BUNDLES

LASAGNA BUNDLES image

Yield 4 servings

Number Of Ingredients 9

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8 lasagna noodles
2 egg whites, lightly beaten
1 15oz. reduced fat ricotta cheese
1/4 cup grated parmesean cheese
1/2 tsp. salt
1 10oz pkg frozen chopped broccoli, thawed and drained
1/4 cup snipped fresh chives
11/2 cups reduced fat spaghetti sauce
1/2 cup finely shredded reduced fat mozarella cheese

Steps:

Cook lasagna noodles, drain and set aside. Stir together the egg whites, ricotta, parmesean, and salt. Set aside. Lightly spray an unheated large skillet with olive oil spray. Add broccoli and chives. Cook and stir over medium heat for 5 minutes. Add broccoli mixture to the cheese mixture, stir until well combined. Preheat oven to 350. Spread thin layer of spaghetti sauce in bottom of a 12x 71/2x 2" baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the broccoli mixture in a mound 1/4" from a short end. Roll the noodle around the broccoli mixture. Place the roll-up seam side down in the dish. Repeat with remaining noodles. Pour remaining spaghetti sauce over the roll-ups and sprinkle with mozarella cheese. Bake for 35-45 minutes until bubbly. Sprinkle with chives if desired.