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Cook the pasta until almost done (soft enough to roll up w/out breaking). Separate & spread out to let cool. Mix ricotta w/ spinach and 1 C mozzarella. Spread ricotta mixture onto each lasagna noodle. Roll up and place seam side down in baking dish. Repeat w/ all the noodles. Cover rollups with Alfredo or spaghetti sauce. We prefer homemade almost fat free alfredo (recipe below). Cover w/ foil & bake in 350* for 30 minutes.
almost fat free alfredo sauce
1 onion chopped
1 garlic clove, minced
2 C skim milk
1 C chicken broth
4 T cornstarch
1/2 grated parmesan
Saute onions & garlic in nonstick spray intil brown. In medium saucepan, add mil, chicken broth, cornstarch, salt & pepper. Cook over medium heat until smooth & thick. Add parmesan cheese & continue cooking until mixture is very thick.