Spinach Cannelloni
 
Ingredients:

Storebought no-boil lasagna sheets or whole wheat lasagna noodles

Sauce:

  • 1 T unsalted butter
  • 1.5 T whole wheat flour
  • 2 C lowfat or soy milk
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Pinch of nutmeg
  • 1/4 C parmigiano reggiano (grate it yourself for better flavor)
  • 2 egg whites
Melt butter in saucepan over low heat. Whisk in flour for approximately 2 minutes. Add milk slowly while whisking. Bring to boil over high heat while whisking-sauce will thicken. Reduce and simmer and add salt, pepper and nutmeg. Then add cheese and cover pan.

Filling:
  • 1 bag pre-washed spinach
  • 1 clove garlic, minced
  • 1 T olive oil
  • 1.75 C lowfat ricotta
  • 1 egg, lightly beaten
  • ½ C chopped parsley
  • ¼ tsp. salt
  • ¼ C parmesan grated
Preheat oven to 425.

Sauté spinach with garlic in olive oil in nonstick pan. Set aside. Combine remaining ingredients (except parmesan) for cannelloni in a bowl and set aside.

Layer the bottom of a small baking dish with the sauce. Place lasagna noodles on flat surface, place 2 T filling at the end and roll. Place seam side down in baking dish. Continue with remaining noodles and filling until rolls are snugly in 1 layer. Cover with sauce and remaining parmesan cheese.

Bake for 20 minutes covered in foil then for approximately 4 minutes under the broiler until lightly browned and bubbly.