6 lasagna noodles, cooked al dente and cut in half lengthwise
2 cups low-fat ricotta cheese (I like to use fat-free)
1/2 cup finely shredded Parmesan cheese
4 tablespoons thinly sliced green onion
2 cloves minced garlic
Salt and pepper to taste
Fresh basil or oregano (optional)
2 beaten egg whites
Steamed asparagus, cut diagonally into 2-inch pieces
1/2 jar marinara sauce (about 1 1/2 cups)
1/2 cup part-skim shredded mozzarella (optional)
- Preheat oven to 350°F.
- Combine ricotta, Parmesan cheese, green onion, garlic, salt and pepper, and basil or oregano. Mix well and fold in the beaten egg whites. You may also mix in the asparagus at this point, but I find it easier to add the asparagus as you assemble the rolls.
- Spread 1/2 cup marinara sauce in the bottom of a rectangular baking dish (or spray with cooking spray if you prefer less sauce). Arrange the cooked noodles on a flat surface and spoon a scant 1/4 cup of the ricotta mixture, as well as some of the asparagus pieces, on one end of each lasagna noodle. Roll up the noodles, being careful not to squeeze too much mixture out of the sides. Place in the baking dish, seam side down.
- Pour 1/2 to 1 cup of marinara sauce over pasta rolls. Top with mozzarella and Parmesan cheese if desired (the dish may be refrigerated or frozen at this point). Cover with foil and bake 30 minutes; remove foil and bake an additional 10 to 15 minutes, until the cheese is bubbly.