Here's meatless magic with pasta. Instead of layering wide lasagna noodles in a baking dish, you wrap them around a low fat, high protein Ricotta cheese filling. The result you will get is a platter of pinwheels that are as pretty as they are delicious.

16 packaged lasagne noodles
Boiling salted water
2 (10 oz. each) pkgs. frozen chopped spinach, thawed
2 c. (6 oz.) grated Parmesan cheese
2 2/3 c. Ricotta cheese
1 tsp. each salt and pepper
1/2 tsp. ground nutmeg
2 cloves garlic, minced or pressed
1 lg. onion, chopped
3 tbsp. olive oil or salad oil
2 lg. cans (15 oz. each) tomato sauce
1/4 c. dry red wine
1/2 tsp. each dry basil and oregano leaves

Cook noodles in a large kettle of boiling salted water according to package directions. Drain, rinse with cold water, and drain again.

Squeeze spinach to remove excess moisture. In a bowl, mix spinach with 1 1/2 cups of the Parmesan cheese. Add Ricotta, salt, 1/2 teaspoon of the pepper, and nutmeg; mix together. Spread about 1/4 cup of this cheese mixture along entire length of each noodle; roll noodles up. Butter two 9 x 13 inch baking dish. In each dish stand rolled noodles on end so they do not touch.

In a wide frying pan over medium heat, cook garlic and onion in olive oil until onion is soft. Add tomato sauce, wine, basil, oregano, and the remaining 1/2 teaspoon pepper. Simmer, uncovered for 10 minutes. Pour sauce around noodles. If made ahead, cover and refrigerate.

Bake, covered, in a 350 degree oven for about 30 minutes (40 minutes, if refrigerated) or until heated through. Remove from oven and sprinkle lasagne evenly with remaining 1/2 cup Parmesan cheese. Makes 16 swirls.

Per swirl: 16 grams protein, 25 grams carbohydrate, 58 milligrams cholesterol, 281 calories.