Lasgna Rolls with Spinach and Ricotta
| Yield: | 1 Servings |
| Categories: |
| 8 | Lasagna noodles | |
| 1/3 | c | Egg beaters or egg substitute - original recipe called for one egg and one egg white |
| 2 | pk | (10-oz) frozen chopped spinach, cooked according to package directions, and squeezed dry |
| 8 | oz | Fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy) |
| 1/4 | c | Fat-free Parmesan cheese |
| 3 | Cloves garlic, minced | |
| 1/4 | ts | Freshly ground black pepper |
| 1/8 | ts | Nutmeg |
| 3/4 | ts | Grated orange zest, divided |
| 1 1/2 | c | Canned crushed tomatoes |
| 2 | ts | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/4 | ts | Cinnamon |
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