Lasagna doesn't need to be heavy

Wednesday, August 23, 2006 Light lasagna takes a bite out of fat and calories. By KATHY MANWEILER MCCLATCHY NEWSPAPERS Spinach lasagna sounds pretty healthy, and it's one of this summer's hottest dishes on the Food Network. Fans made a recipe for spinach lasagna rolls a recent favorite, according to the Food Network's Web site. But even though spinach is a key ingredient, this is definitely not a diet dish. The recipe is brimming with buttery sauce, full-fat cheeses and other high-calorie stuff. The Food Network recipe yields six servings at 664 calories and 34 fat grams a pop. You'd get fewer calories and less fat from two medium slices of Pizza Hut's thin and crispy Pepperoni Lover's pizza, with 578 calories and 28 fat grams. That's too rich for my blood, so I've turned to one of my favorite lasagna recipes instead. Several years ago I found a good option in Richard Simmons' "Farewell to Fat Cookbook." His recipe calls for spinach, and I make it that way sometimes. But I like lasagna best with beef, so I often use extra-lean ground beef in place of the spinach. Even with far less fat and cheese than the Food Network recipe calls for, this lighter version is still full of flavor. I slim the recipe down a bit more by using mozzarella cheese made with 2 percent milk. The rolls look fancier than a casserole, and they're easier to serve — no messy cheese strings or stacks of noodles sliding off the spatula. Instead of the Food Network recipe, you can have one of these lighter lasagna rolls, 2 cups of tossed salad with reduced-calorie Italian dressing, one dinner roll and a slice of Sara Lee cherry cheesecake. That whole meal amounts to 626 calories and 19 fat grams. You'll save 38 calories and 15 fat grams, and you even get bread and dessert. Something tells me that option just might be popular with the Food Network crowd, too. LIGHTER LASAGNA ROLLS 1 cup low-fat ricotta cheese 1 package (10 oz.) frozen chopped spinach, thawed, OR 10 oz. 96 percent lean ground beef 1 large egg white 1/2 teaspoon basil 1/2 teaspoon oregano 1/4 teaspoon garlic herb seasoning 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup shredded mozzarella cheese made with 2 percent milk 1/4 cup grated or shredded Parmesan cheese 6 lasagna noodles, cooked al dente according to package directions and drained. 1 can (151/2 oz.) pasta-ready tomatoes seasoned with basil, garlic and oregano Preheat oven to 350 degrees. For spinach rolls, squeeze out all moisture from thawed spinach. For beef rolls, brown the ground beef in a nonstick saucepan over medium-high heat. In a bowl, mix together ricotta, egg white, basil, oregano, garlic herb seasoning, nutmeg, salt, pepper, half the mozzarella and half the Parmesan cheese until creamy. Add the browned beef or the spinach and blend ingredients well. Lay each cooked lasagna noodle on waxed paper. Dividing equally, spread filling (beef or spinach) down length of each noodle. Roll up each noodle, jelly-roll style. Spread one-third of tomatoes over bottom of shallow rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil. Bake 35 minutes or until heated through. Remove foil. Sprinkle remaining mozzarella and Parmesan cheese over rolls. Bake uncovered 5 minutes more or until cheese has melted. Serves 6. One spinach roll contains 188 calories and 4.2 fat grams. One beef roll contains 227 calories and 5.6 fat grams.