Squash & Spinach Lasagna Roll-Ups
Lightly coat a piece of foil with cooking spray; set aside. Cook lasagna noodles according to package directions, except cook 2 minutes less than the suggested time; drain. Place cooked noodles in a single layer on the prepared foil.Advertisement
Meanwhile, preheat oven to 350 degrees F. Combine egg, squash, spinach, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Stir in 3/4 cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture. Roll up noodles. Arrange filled noodles in a 1 1/2-quart rectangular baking dish. Set aside.
Combine tomatoes, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.
Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining 3/4 cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.
1 1/2 fat, 1 1/2 starch, 1 lean protein, 1 vegetable