- 8 lasagna noodles
- 1 teaspoon olive oil
- 1 cup chopped onions
- 2 teaspoons minced garlic
- 1 (15 ounce) container nonfat ricotta cheese
- 1 (10 ounce) package frozen chopped spinach
- 2 egg whites, beaten
- 1/4 cup chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded reduced-fat mozzarella cheese
- 1 (25.5 ounce) jar reduced-sodium marinara sauce
- Preheat the oven to 350 degrees F (180 degrees C).
- Cook the noodles in a large pot of boiling water according to the package directions. Drain. Lay the noodles flat on a work surface to prevent them from sticking together.
- Warm the oil in a medium nonstick skillet over medium heat. Add the onions and garlic. Cook for 3 to 5 minutes, or until softened. Transfer to a medium bowl.
- To the bowl, add the ricotta, spinach, egg whites, basil, Parmesan, pepper, nutmeg, and 1/4 cup (60 mL) of the mozzarella. Mix well.
- Spread 1/3 cup (80 mL) of the ricotta filling over the length of each noodle and roll up from one end.
- Spread one-half of the marinara sauce on the bottom of a 13 inch x 9 inch (32.5 x 32-cm) baking dish. Add the rolls, seam side down. Top with the remaining sauce and the remaining 1/2 cup (120 mL) mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes.