This is currently my fav. recipe for when I am craving pasta or cheese but don't want all the unwanted calories! It is low in cals. (which I've calculated for you) and a great meal that fills you up! I hope everyone else enjoys it as much as I do!

     You can omit the mushrooms, or add more spinach to your liking but make sure the cheese remains as low-fat as possible. I use Country Crock with Calcium instead of the oil which saves even more calories.

8 uncooked lasagna noodles (720cal)

4 tsp. olive oil (160cal)

1/2 c. finely chopped onion (34cal)

1 (8oz.) package sliced mushrooms (50cal)

1 (6oz.) package fresh baby spinach (39cal)

3 garlic cloves, minced (12)

1/2 c. (2oz.) fat-free shredded mozzarella cheese (90cal)

1/2 c. fat-free or skim ricotta cheese (80cal.)

2 Tbls. minced fresh basil (1cal)

1/2 tsp. salt

1/4 tsp. crushed red pepper

1/2 tsp. ground black pepper

1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and garlic; saute 5 mins. Remove from heat, and stir in cheeses and next 3 ingredients.

3. Place cooked noodles on a flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place rolls, seam sides down, in a shallow glass baking dish. Pour your favorite pasta sauce (I use Classico sweet basil) over each roll and along the edges to maintain moist noodles. Bake @ 350 degrees 10mins or untill thoroughly heated. Sprinkle with cheese or basil for that added charm!

Total is approx. - 296.5 Cals per 2 roll serving!

Sounds lovely, what are lasagna noodles? I only know lasagna sheets?

thanks