Lasagna Roll-Ups

• 16 oz. box lasagna pasta
• 1 bag fresh spinach
• 2 crookneck squash
• 2 zucchini
• 1 large carton low-fat Ricotta
• 2 eggs (can use 3 egg whites instead)
• Italian seasoning
• Parmesan cheese
• Mozzarella cheese
• 1 large can or jar spaghetti sauce

1. Cook pasta according to directions.
2. Chop crookneck and zucchini and heat with spaghetti sauce.
3. Mix Ricotta, eggs or egg whites, approximately 1/2 cup of Parmesan cheese, approximately 2 cups of chopped spinach and Italian seasoning to taste.
4. Drain the lasagna, then spread some of the Ricotta mixture on top; roll lasagna like a pinwheel.
5. Place roll-ups in a large pan with high sides and when all have been completed, pour spaghetti sauce with squash on top of roll-ups.
6. Sprinkle Mozzarella cheese on top; bake at 350u0b0 until cheese starts to bubble.

lasagna pasta, fresh spinach, crookneck squash, zucchini, lowfat ricotta, eggs, italian seasoning, parmesan cheese, mozzarella cheese, sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872620 (may not work)