Thought everyone might enjoy this new recipe I found. I got it from a Healthy Diabetic Cooking article.
Veggie Lasagna Roll-ups 
1 pound lasagna noodles
1 cup fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 Tblsp 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
1/4 tsp salt
1/4 tsp ground black pepper
1 (16 oz.) jar marinara pasta sauce
1. Preheat oven to 350 degrees. Cook lasagna noodels according to package directions, omitting salt. Drain. Lay out noodles on wax paper.
2. In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside.
3. Coat a large nonstick skillet with cooking spray. Saute mushrooms, zucchini, tomato and garlic over high heat for 5-7 minutes. Remove from heat and let cool.
4. Fold vegetables into cheese mixture. Add salt and pepper. Heap 2 Tblsp. cheese mixture at the end of each noodle.
5. Starting at the cheese mixture end, roll noodle to the other end. Secure with a toothpick. Repeat for remaining noodles.
6. Coat baking dish with cooking spray. Place roll-ups sided by side in the dish. Pour sauce over roll-ups and bake for 20 mins.
Exchanges
2 Starch
2 Vegetables
1 Lean Meat
Nutritional Information
Calories 254
Calories from Fat 25
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 40 mg
Sodium 339 mg
Total Carbohydrate 44 g
Dietary Fiber 4 g
Sugars 9 g
Protein 14 g
Veggie Lasagna Roll-ups 
