Instructions

• ▢ — Cook 7 lasagna noodles according to the package directions.
• ▢ — Remove with tongs or a slotted spoon to a large bown of cold water.
• ▢ — Repeat with remaining noodles.
• ▢ — Drain noodles and arrange in a single layer on clean paper towels.
• ▢ — Cover with plastic wrap.
• ▢ — Cook onions in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored.
• ▢ — Add garlic, and saute 1 minute. Reserve ¼ cup onion mixture.
• ▢ — Whisk flour into remaining onion mixture in saucepan, and cook, whisking contantly, 1 minute.
• ▢ — Gradually whisk in milk.
• ▢ — Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly.
• ▢ — Remove from heat; stir in ¾ tsp salt, ¼ tsp pepper, and ⅛ tsp nutmeg.
• ▢ — Spoon ½ cup sauce into lightly greased 13 x 9 inch baking dish.
• ▢ — Drain spinach well, pressing between paper towels.
• ▢ — Preheat overn to 425 degrees.
• ▢ — Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved ¼ cup onion mixture, and remaining 1 tsp of salt and ¼ tsp pepper.
• ▢ — Spread about 3 tbsp spinach mixture over 1 noodle; roll up firmly and place, seam side down, in prepared baking dish.
• ▢ — Repeat with remaining noodles and spinach mixture.
• ▢ — Spoon remaining sauce over roll-ups and sprinkle with parmesan cheese.
• ▢ — Bake at 425 degrees for 2 to 25 minutes or until golden and bubbly.
• ▢ — Let stand 5 minutes before serving.