LASAGNE SPIRALS
1 spiral: 316 Calories; 14.5 g Total Fat (5.1 g Mono, 1.7 g Poly, 6.8 g Sat); 70 mg Cholesterol; 31 g Carbohydrate; 2 g Fibre; 16 g Protein; 629 mg Sodium




Lasagna noodles 12 12
Boiling water 12 cups 3 L
Salt (optional) 1 1/2 tsp. 7 mL
     
Large eggs 2 2
Chopped fresh spinach, stems removed, lightly packed
 2 1/4 cups 550 mL
Ricotta cheese 2 cups 500 mL
Grated part-skim mozzarella cheese 3/4 cup 175 mL
Grated Parmesan cheese 1/3 cup 75 mL
Chopped fresh basil (or 1 1/2 tsp., 7 mL, dried)
 2 tbsp. 30 mL
     
Pasta sauce 4 cups 1 L
Grated part-skim mozzarella cheese 1 cup 250 mL


Cook lasagna noodles in boiling water and salt in large uncovered pot or Dutch oven for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain.

Beat eggs with fork in large bowl. Add next 5 ingredients. Stir well. Makes about 3 1/2 cups (875 mL) filling. Spread 1/3 cup (75 mL) filling on 1 lasagna noodle. Roll up, jelly roll-style, from short end. Repeat with remaining filling and noodles.

Spread 1 cup (250 mL) pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan. Arrange spirals, seam-side down, in single layer on top of sauce. Spoon remaining pasta sauce onto spirals. Cover with foil. Bake in 350ºF (175ºC) oven for about 40 minutes until heated through. Discard foil.

Sprinkle second amount of mozzarella cheese over top. Bake, uncovered, for about 15 minutes until cheese is melted. Freezes well. Makes 12 spirals.

Kids Can Help: Stirring spinach filling. Spreading filling on noodles and rolling them up. Spreading sauce in pan. Spooning sauce over spirals in pan. Grating cheese.



Reprinted from School Days Lunches © Company's Coming Publishing Limited | www.companyscoming.com
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