Shrimp Stuffed Pasta Recipe

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

Heat oven to 350 degrees.
Cook and drain noodles as directed on package.
Cover noodles with cold water. Melt margarine in a small saucepan
over medium heat. Combine flour and milk, mix or whisk until smooth
and pour into the saucepan. Cook over medium heat,
stirring occasionally until mixture begins to thicken.
Stir in lemon peel, dill and capers and remove from heat.

Combine 1/2 cup of the sauce and the remaining ingredients except
paprika and mix well. Spread about 1/2-cup shrimp mixture on one
end of one noodle. Carefully roll noodle making sure filling stays
within the roll. Place seam side down in a baking dish sprayed
with nonstick cooking spray. Repeat with remaining noodles.
Pour remaining sauce over rolls and sprinkle with paprika.
Bake uncovered about 30 minutes or until heated through.

Makes 8 Servings
Serving Size: 1 filled pasta roll

Nutrients per serving: Exchanges per serving:*
Calories: 486 Starch/Bread 4 1/2
Total fat: 3 grams (5% of calories) Lean Meat 2
Saturated fat: trace Vegetable 1/2
Cholesterol: 55 mg Fruit 0
Sodium: 305 mg Non-fat Milk 1
Carbohydrate: 81 grams (68% of calories) Fat 0
Protein: 33 grams (28% of calories) Other Carbohydrate 0
Dietary fiber: 3 grams