I made this for dinner tonight, and it was delicious! Obviously, it won't work for folks who are avoiding Pasta, or who don't like spinach! I'm sorry, but I don't have nutritional data. I got the recipe from our local paper, and they don't always include that info.

Vegetarian Lasagna

1 pkg. chopped, frozen spinach, thawed

¼. lb. lite feta cheese

¼ c. parmesan cheese

1/4. c. part-skim mozerella, shredded

½ white onion, chopped

1-1/2 c. spaghetti sauce

6 lasagna sheets, 8-10” long, cooked, drained and patted dry

1. c. lite ricotta cheese

Squeeze as much moisture as possible out of spinach with paper towels. Mix spinach, chopped onion, and feta cheese.

Lay pasta sheets out on flat surface.

Spread ricotta on pasta sheets, and then sprinkle with mozerella. Spread spinach mix over ricotta/mozerella. Drizzle with a couple tablespoons of spaghetti sauce, then sprinkle with parmesan cheese.

Take edge of each pasta sheet and roll inward. Place rolls, seam side down into casserole dish which has been sprayed with Pam.

Top each roll with a couple tablespoons of spaghetti sauce.

Bake, covered, at 350 degrees for 35-40 minutes.

Enjoy!

Tami

Yummm... sounds good. I do the same 'kind' of lasagna, but I add mushrooms, cottage cheese, and reg. cheese, not feta or ricotta... but I think I may try next time, at least the feta. Mmmmm..

Whoah... wait, I just read the rest! You roll it up?! Crazzzzzzy! But intriguing

Whoah... wait, I just read the rest! You roll it up?! Crazzzzzzy! But intriguing

Yep, it makes for a pretty presentation. I'd serve it to company, fer sure. But next time, I will definitely try some mushrooms, too!

Tami