• 8 dry lasagna noodles
  • 16 oz. imitation crab meat
  • 1 cup fat-free ricotta cheese
  • 3 large egg whites
  • 1 Tbsp. dried parsley flakes
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1 15-oz. can fat-free Italian tomato sauce
  • 1/4 cup fresh grated Parmesan cheese

Boil noodles as directed. Rinse in cold water and drain well. In a large bowl, combine next seven ingredients with fork. Spread slightly less than one-third cup filling on the upper one-third of each noodle. Roll tightly and place seam down in a 9-inch baking pan. Pour tomato sauce over roll-ups. Cover and bake at 375-degrees F for 30 minutes. Remove from oven and sprinkle with grated cheese.

8 Servings Made:

Per Serving:

243 Calories, 21g Protein, 33g Carbohydrate, 3g fat!