•8 whole grain lasagna noodles
•15 oz part-skim ricotta cheese
•10 oz package frozen chopped spinach, thawed and drained well
•1 cup reduced-fat/part-skim shredded mozzarella, divided
•1 cup shredded Parmesan cheese, divided
•1 large egg
•2-3 oz turkey pepperoni minis (or regular sized, chopped) – about half of a 4 oz package
•Freshly ground black pepper
•24 oz jar spicy marinara sauce
1.Pre-heat oven to 375 degrees F.
2.Boil lasagna noodles according to package directions, cooking until slightly under-done.
3.To make lasagna filling, mix together in a large bowl the ricotta, spinach, 2 oz (1/2 cup) mozzarella, 2 oz (1/2 cup) Parmesan, egg, and turkey pepperoni. Season liberally with freshly ground black pepper.
4.In a 13x9" dish, make lasagna roll-ups by spreading about ¼ or 1/3 cup of filling mixture evenly across slightly undercooked noodles, then roll up. Arrange evenly in dish, with seam ends on bottom so they don't un-roll.
5.Pour sauce evenly over the lasagna roll-ups. Sprinkle the remaining cheeses over the top, then cover with foil.
6.Bake at 375 degrees F for about 20 minutes. Remove foil and bake additional 10 minutes or until cheese on top is browning and bubbly.
Serve with a side of steamed vegetables or a lightly dressed green salad.
Real Frozen Fruit Pops
Makes 4 pops
•1 1/3 cups diced fresh fruit (Your choice! Try kiwi, watermelon, strawberries, pineapple, peaches, or others)
•1/4 cup fresh pineapple juice or orange juice
1.Combine diced fruit in a bowl.
2.Divide fruit mixture among four 5 oz. paper cups.
3.Add 1 tbsp. of juice to each cup and and insert a craft stick into each. They should easily stay in place because of all the fruit.
4.Freeze until firm – this usually takes a few hours.
5.To remove the pops from the cups, run under warm water a few seconds or carefully cut cup and peel paper away.
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