Spinach Lasagne

• 16 oz box lasagna noodles
• 4 teaspoons olive oil
• 2 medium onions finely chopped
• 3 cloves of garlic minced
• 1 (10 oz) boxes frozen spinach; thawed and squeezed dry
• 1 1/2 cups part skim ricotta
• 1/2 cup fresh grated parmesan
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 egg whites lightly beaten
• 3 ounces thin sliced baked ham (optional)
• 2 (14 oz) cans stewed tomatoes chopped; do not drain
• 16 ounce of tomato sauce
• 6 tablespoons fresh parsley

Cook noodles until tender. Transfer to cold water to prevent sticking; preheat oven to 400°F; spray 11 by 13 inch cooking dish. In large skillet; heat oil until hot over low heat; add onion and garlic; cook stirring frequently; until onion has softened about seven minutes; stir in spinach that is drained until it is heated through about four minutes. Transfer to large bowl and cool slightly; stir in ricotta; parmesan cheese; salt, pepper and egg white until well combined. Lay noodles flat and spread 3 tablespoons of spinach on top of each one. Gently roll up each noodle; place the roll seam side down in the prepared baking dish. Spoon the tomatoes with the juices and the tomato sauce around and over the rolls; cover with foil and bake for 15 minutes longer if needed. Uncover and bake until sauce is bubbly, this may be for 10 more minutes. Two rolls per person. Place two rolls on each person's plate and spoon with sauce and add fresh parsley.

Submitted by: Jean Ann
       

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