8 uncooked lasagna noodles
1 tablespoon margarine
1/4 cup all-purpose flour
2 (12 ounce) cans evaporated skim milk
1 tablespoon grated lemon peel
1 tablespoon fresh dill weed, snipped or 1 teaspoon dried dill weed
1 1/2 tablespoons capers
1/2 cup cholesterol-free egg substitute
1 tablespoon fresh thyme, chopped or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 small onion, finely chopped
8 ounces frozen, peeled and deveined cooked medium shrimp, thawed and coarsely chopped
1 (15 ounce) container nonfat ricotta cheese
1 (10 ounce) package frozen chopped broccoli
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. Mix flour and milk until smooth and pour into the saucepan. Cook over medium heat, stirring occasionally until mixture begins to thicken. Stir in lemon peel, dill weed and capers and remove from heat.

Mix 1/2 cup of the sauce and the remaining ingredients except paprika. Drain noodles. Spread about 1/2-cup shrimp mixture on end of one noodle. Roll up noodle and place seam side down in a greased rectangular baking dish. 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