Lasagna Rollups

• 12 lasagna noodles

Filling:

• 1 box silken tofu
• 1 tub nonfat ricotta (16 ounces)
• ½ cup sliced green onion
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Sauce:

• 1 can diced stewed tomatoes (no salt added)
• 1 cup pasta sauce

Topping:

• ½: cup shredded lowfat mozzarella

1. Preheat oven to 350 degrees.
2. Cook lasagna noodles according to directions on box; drain and rinse in colander until ready to use.
3. Combine ingredients for filling in blender or food processor and blend until smooth.
4. Place all ingredients for sauce in large casserole pan and mix smooth.
5. Divide filling among lasagna noodles; spread it over the entire area of each noodle then roll each one up.
6. Place rollups in casserole and baste with sauce.
7. Cover pan and bake until heated through or about 30 minutes.
8. Sprinkle cheese over the top, and allow to melt, about 1 minute. Serve hot.

Optional serving suggestion: serve with large spinich salad.

Makes 6 servings. Serving size: 2 rollups

• Calories 328
• Calories from Fat 27
• Saturated Fat 0g
• Total Fat 3g
• Cholesterol 7mg
• Sodium  387mg
• Total Carbohydrate 50g
• Dietary Fiber 4g
• Protein 25g

Exchanges: 4 breads, 1 vegetable, 1 meat