Spinach Cannelloni from Bethenny

Storebought no-boil lasagna sheets or whole wheat lasagna noodles.

Sauce:

1 tablespoon unsalted butter

1 ½ tablespoon whole wheat flour

2 cups low fat or soy milk

¼ teaspoon salt

¼ teaspoon black pepper

pinch of nutmeg

¼ cup Parmigiano reggiano (grate yourself for better flavor)

2 egg whites

Filling:

1 bag pre-washed spinach

1 clove garlic, minced

1 tablespoon olive oil

1 ¾ cup low fat ricotta

1 egg, lightly beaten

½ cup chopped parsley

¼ teaspoon salt

¼ cup Parmesan grated

1. Melt butter in saucepan over low heat.

2. Whisk in flour for approximately 2 minutes.

3. Add milk slowly while whisking. Bring to boil over high heat while whisking-sauce will thicken.

4. Reduce, simmer, and add salt, pepper and nutmeg.

5. Add cheese and cover pan.

6. Preheat oven to 425.

7. Sauté spinach with garlic in olive oil in nonstick pan. Set aside.

8. Combine remaining ingredients (except parmesan) for cannelloni in bowl and set aside.

9. Layer the bottom of a small baking dish with sauce.

10. Place lasagna noodles on flat surface.

11. Place 2 tablespoons of filling at the end and roll.

12. Place seam-side down in baking dish. Continue with remaining noodles and filling until rolls are snugly in 1 layer.

13. Cover with sauce and remaining Parmesan cheese.

14. Bake for 20 minutes covered in foil then for approximately 4 minutes under the broiler until lightly browned and bubbly.