1. Cook lasagne noodles according to package directions except omit any oil or salt. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

2. For filling, in a large bowl combine egg whites, ricotta cheese, spinach, half of the Swiss cheese Parmesan cheese and nutmeg (if desired).

3. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. Spread about 1/3 cup of the filling on each lasagne noodle. Starting from a short end, roll up each noodle. Place the lasagne rolls, seam sides down, in baking dish; set aside.

4. For sauce, coat an unheated medium nonstick saucepan with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms and green onions; cook and stir about 3 minutes or until vegetables are tender. In a medium bowl stir together 1/4 cup of the evaporated milk and the flour until smooth; stir in the remaining evaporated milk and the salt. Stir the milk mixture into the mushroom mixture. Cook and stir until thickened and bubbly. Remove from heat. Stir in the remaining Swiss cheese until melted. Pour the sauce over the lasagne rolls.

5. over and bake in a 350 F. oven about 35 minutes or until lasagne rolls are heated through. Sprinkle with paprika.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.