• 1 pound lasagna noodles (16 noodles)
• 1 cup fat-free ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 egg
• Cooking spray
• 1 cup mushrooms, finely diced
• 1 medium zucchini, finely diced
• 2 tomatoes, seeded and finely diced
• 3 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 jar (16 oz.) marinara pasta sauce

Preheat oven to 350°. Cook lasagna noodles according to package directions, omitting salt. Drain. Lay out noodles on wax paper.

In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside.

Coat large nonstick skillet with cooking spray. Sauté mushrooms, zucchini, tomatoes, and garlic over high heat 5-7 minutes. Remove from heat and let cool.

Fold vegetables into cheese mixture. Add salt and pepper. Heap 2 tablespoons cheese mixture at end of each noodle.

Starting at cheese mixture end, roll noodle to other end. Secure with toothpick. Repeat for remaining noodles.

Coat baking dish with cooking spray. Place roulades side by side in dish. Pour sauce over roulades and bake 20 minutes.

Per Serving:
• Calories: 254
• Total Fat: 3 gm
• Cholesterol: 40 mg
• Carbohydrate: 44 gm
• Sugars: 9 gm
• Calories from Fat: 25
• Saturated Fat: 1 gm
• Sodium: 339 mg
• Dietary Fiber: 4 gm
• Protein: 14 gm
• Diabetic exchange: 2 starches, 2 vegetables, 1 lean meat