• 8 uncooked lasagna noodles
• 1 teaspoon margarine
• 1/4 cup all-purpose flour
• 2 (12 ounce) cans evaporated skim milk
• 1 tablespoon grated lemon peel
• 1 teaspoon dried dill
• 1 1/2 tablespoons capers
• 1/2 cup egg substitute
• 1/4 teaspoon dried thyme
• 1 small onion, finely chopped
• 8 ounces shrimp coarsely chopped
• 1 (15 ounce) container nonfat ricotta cheese
• 1 cup frozen spinach
• 1/4 teaspoon paprika

1. Heat oven to 350 degrees.
2. Cook and drain noodles as directed on package. Cover noodles with cold water.
3. Melt margarine in a small saucepan over medium heat.
4. Combine flour and milk, mix or whisk until smooth and pour into the saucepan.
5. Cook over medium heat, stirring occasionally until mixture begins to thicken.
6. Stir in lemon peel, dill and capers and remove from heat.
7. Combine 1/2 cup of the sauce and the remaining ingredients except paprika and mix well.
8. Spread about 1/2-cup shrimp mixture on one end of one noodle.
9. Carefully roll noodle making sure filling stays within the roll.
10. Place seam side down in a baking dish sprayed with nonstick cooking spray.
11. Repeat with remaining noodles.
12. Pour remaining sauce over rolls and sprinkle with paprika.
13. Bake uncovered about 30 minutes or until heated through.
14. Makes 8 Servings
15. Serving Size: 1 filled pasta roll
16. Nutrients per serving:
17. Calories: 486
18. Total fat: 3 grams (5% of calories)
19. Saturated fat: trace
20. Cholesterol: 55 mg
21. Sodium: 305 mg
22. Carbohydrate: 81 grams (68% of calories)
23. Protein: 33 grams (28% of calories)
24. Dietary fiber: 3 grams

This recipe is from 24hourfitness.com. I haven't tried it yet but it looks great.