Lasagna Roll-Ups

8 lasagna noodles

½ pkg. silken tofu, such as Mori Nu

½ container non-fat ricotta cheese

½ cup part skim mozzarella cheese or soy shredded cheese

1 egg white

2 Tbsp. Parmesan cheese, grated

½ tsp. dry parsley

½ tsp. dry basil

2 cups lower fat, lower-sodium spaghetti/pasta sauce

Cook lasagna noodles 10 minutes or according to package directions, omitting salt and oil.  Drain and rinse with cold water, then lay out on clean cloth towel or aluminum foil.

Mash tofu and combine with ricotta, mozzarella, egg, Parmesan, parsley and basil. 

Place equal amounts of tofu mixture on each lasagna noodle, spreading out as evenly as possible.  Roll up jellyroll style. 

Place roll-ups in baking dish, seam side down. 

Top each with two tablespoons of sauce. 

Sprinkle top with a little extra mozzarella and bake, covered, at 350°F for 30 minutes.

Yield: 8 roll-ups

PER SERVING:     
CALORIES: 110     
FAT: 2g 
SATURATED FAT: 0g
SODIUM: 320mg
CARBOHYDRATE: 13g    
FIBER: 1g 
PROTEIN: 10g

WeightWatchers Points:  2

Diabetic Exchange: 1 carbohydrate/starch + 1 meat

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