Do you ever end up with left over lasagna noodles and you can't figure out what to do with them? If so, you might want to try the "Lasagna Pinwheels" (page 220). I had seven lasagna noodles hanging around, and even though the recipe calls for 12, I figured I could use the extra filling for something else later. Speaking of the filling, this was an easy and tasty ricotta-style blend of tofu, white beans, and spinach. I've made ricotta type fillings using tofu in the past, but never with beans as part of the mix. The final result was a heartier (and lower fat) version of a plain tofu ricotta, with a more substantial texture as well. I really liked it, and can imagine using this wherever I would use ricotta. The pinwheels consisted of the cooked noodles individually spread with the filling, rolled up, placed on a layer of marinara sauce of your choice, then topped with more marinara sauce, and baked for a while. I took the picture before adding the top layer of marinara sauce to show what the pinwheels look like. (My pinwheels came out a bit larger than planned as I was very generous with the filling.) Happily, there are no changes necessary to make this McDougall Plan friendly, as long as you use oil free marinara (which I did) and whole wheat lasagna noodles (which I did not).