Making lasagna roll-ups is a good way to enjoy lasagna but with some portion control. I use equal amounts of fat-free ricotta cheese and part-skim ricotta cheese (you need to have some fat in your cheese). You'd be surprised (or at least I was) that the points for 2 lasagna rolls could be 6 points! And they're very filling, just serve a salad with it and you're done.
8 lasagna noodles
1/2 cup fat-free ricotta cheese
1/2 cup part-skim ricotta cheese
1/4 cup egg substitute (or 1 large egg white)
1 package (10 ounces) frozen chopped spinach, thawed and drained well
freshly ground black pepper
2 cups spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese
Cook the lasagna noodles according to package directions. Drain and rinse; lay noodles on a piece of waxed paper on a flat surface.
Preheat oven to 350°F.
In a medium bowl, combine both ricotta cheeses, egg substitute, chopped spinach, black pepper and salt to taste. Mix well.
Divide spinach-cheese mixture among lasagna noodles, leave the short ends of the noodles uncoated. Roll up lasagna noodles jelly-roll style.
Spoon 1/4 cup spaghetti sauce on the bottom of a 2-quart shallow casserole dish. Spread sauce evenly over the bottom. Place lasagna rolls seam-side down in the prepared dish. Spoon the rest of the sauce over the rolls. Sprinkle the top with the mozzarella cheese.
Bake the lasagna rolls until cheese is melted, about 20 minutes.