Close
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
Active Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:8 servings, 2 rolls eachJump to Nutrition Facts
Active Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:8 servings, 2 rolls each
Active Time:1 hr
Active Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:8 servings, 2 rolls each
Yield:
8 servings, 2 rolls each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients16lasagna noodles, preferably whole-wheat2teaspoonsextra-virgin olive oil1large onion, finely chopped2clovesgarlic, minced2 ½tablespoonsall-purpose flour2 ½cupslow-fat milkSalt & freshly ground pepper, to taste1 16-ounce container low-fat cottage cheese1 16-ounce package frozen cut-leaf spinach, thawed and squeezed dry¼cupshredded part-skim mozzarella⅛teaspoonground nutmeg1large egg¼cupfreshly grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
16lasagna noodles, preferably whole-wheat
2teaspoonsextra-virgin olive oil
1large onion, finely chopped
2clovesgarlic, minced
2 ½tablespoonsall-purpose flour
2 ½cupslow-fat milk
Salt & freshly ground pepper, to taste
1 16-ounce container low-fat cottage cheese
1 16-ounce package frozen cut-leaf spinach, thawed and squeezed dry
¼cupshredded part-skim mozzarella
⅛teaspoonground nutmeg
1large egg
¼cupfreshly grated Parmesan cheese
Directions
Cook half the lasagna noodles in boiling water until tender, about 8 minutes. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water. Repeat with the remaining noodles. Drain and arrange the noodles in a single layer on clean kitchen towels. Cover with plastic wrap to keep from drying out. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside 1/4 cup of the onion mixture. Add flour to the onion mixture remaining in saucepan and cook, stirring constantly, for 1 minute. Gradually whisk in milk and return to a simmer; cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes. Remove from heat and season with salt and pepper. Spoon 1/2 cup of the sauce into bottom of the prepared baking dish. Set aside.
Process cottage cheese in a food processor until smooth. Add the reserved 1/4 cup onion mixture, spinach and mozzarella; pulse until finely chopped. Season with salt, pepper and nutmeg. Add egg and pulse until blended.
Spread about 3 tablespoons spinach mixture over 1 noodle. Roll up firmly and place seam-down in the prepared pan. Repeat with the remaining noodles and spinach mixture. Spoon the remaining sauce evenly over roll-ups and sprinkle with Parmesan.
Bake roll-ups, uncovered, until bubbling and golden, 25 to 30 minutes. Cool for 5 minutes before serving.
Tips
Make Ahead Tip: Prepare through Step 5. The roll-ups will keep, covered, in the refrigerator for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 1998
Rate ItPrint
Nutrition Facts(per serving)323Calories6gFat46gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
