Spinach Lasagna Roll-Ups – Archive


  • 14 uncooked Lasagna noodles
  • 1 large onion (finely chopped)
  • 2 tsp. olive oil
  • 2 garlic cloves, minced
  • 3 & 1/2 Tbsp. all-purpose flour
  • 3 & 1/2 cups 1% low fat milk
  • 1 &3/4 tsp. salt,divided
  • 1/2 tsp. freshly ground pepper, divided
  • 1/8 tsp. ground nutmeg
  • 1(16-oz) bag frozen cut leaf spinach, thawed
  • 1(24-oz.small curd cottage cheese
  • 1 cup grated part skim mozzarella cheese
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese

1) Cook 7 lasagna noodles according to pkg. directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles. Drain noodles, and arrange in a single layer on clean paper towels. Cover with plastic wrap.
2) 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 1/4 cup cup onion mixture. Whisk flour into remaining onion mixture in saucepan, and cook ,whisking constantly, 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 3/4 tsp. salt, 1/4 tsp. pepper, and  1/8 tsp. nutmeg.
Spoon 1/2 cup sauce into lightly greased 13 x 9 inch. baking dish.
3) Drain spinach well , pressing between paper towels.
4) Preheat oven to 425 degrees. Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
5) 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.
6) Bake at 425 degrees for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.

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