Vegetable oil spray
16 large lasagna noodles, cooked
1 1/2 lbs. lean ground beef
2 cup spaghetti sauce
2 t. dried basil
Filling:
2 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups low-fat cottage cheese
1/4 t. crushed red pepper flakes
Topping:
1/2 cup part skim mozzarella cheese, shredded
4 T. grated Parmesan cheese
Preheat oven to 350 degrees. Lightly spray 11x7x2 baking dish with vegetable spray. In a large non-stick skillet, brown the ground beef. Rinse the cooked beef in hot water and drain. Return to skillet. Add the spaghetti sauce and basil until warmed through. In a large bowl, mix together the filling ingredients. To assemble the rolls, place the noodles flat on a cutting board. Spread scant 1/4 cup filling on each noodle. Starting at the filling end, roll each noodle up. Place in baking dish seam side down. Leave 1/2 inch space between rolls. Spoon the meat sauce over the rolls. Cover dish with aluminum foil. Bake for 30 minutes. Sprinkle with mozzarella and return to oven uncovered for 5 minutes or until mozzarella is melted. Sprinkle with Parmesan cheese.
Makes 8 servings.
Nutritional Information: 360 calories; 9 g fat; 60 mg cholesterol; 660 mg sodium 35 g carbohydrates; 3 g fiber; and 36 g protein.