Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

This low-fat meatless version of the classic lasagna is showy enough to serve when entertaining.

Source: Better Homes and Gardens


Recipe Summary

10 mins
25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.

  • Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.

  • For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.

  • Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through. Makes 4 servings.

Nutrition Facts

304 calories; fat 7g; cholesterol 22mg; saturated fat 3g; carbohydrates 42g; mono fat 2g; insoluble fiber 5g; sugars 7g; protein 18g; vitamin a 5879.4IU; vitamin c 27.2mg; sodium 401mg; calcium 313mg; iron 3.4mg.