Ingredients
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16 lasagna noodles, preferably whole-wheat
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2 teaspoons extra-virgin olive oil
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1 large onion, finely chopped
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2 cloves garlic, minced
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2 ½ tablespoons all-purpose flour
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2 ½ cups low-fat milk
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Salt & freshly ground pepper, to taste
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1 16-ounce container low-fat cottage cheese
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1 16-ounce package frozen cut-leaf spinach, thawed and squeezed dry
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¼ cup shredded part-skim mozzarella
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⅛ teaspoon ground nutmeg
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1 large egg
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¼ cup freshly grated Parmesan cheese
Directions
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Put a pot of salted water on to boil. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
323 | Calories |
6g | Fat |
46g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 323 | |
% Daily Value * | |
Total Carbohydrate 46g | 17% |
Dietary Fiber 9g | 32% |
Total Sugars 7g | |
Protein 22g | 45% |
Total Fat 6g | 8% |
Saturated Fat 2g | 10% |
Cholesterol 34mg | 11% |
Vitamin A 6897IU | 138% |
Vitamin C 4mg | 5% |
Folate 99mcg | 25% |
Sodium 424mg | 18% |
Calcium 261mg | 20% |
Iron 3mg | 16% |
Magnesium 58mg | 14% |
Potassium 592mg | 13% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.