Think portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

323.3 calories; protein 22.4g 45% DV; carbohydrates 45.5g 15% DV; exchange other carbs 3; dietary fiber 9g 36% DV; sugars 7.4g; fat 6.2g 10% DV; saturated fat 2g 10% DV; cholesterol 33.7mg 11% DV; vitamin a iu 6896.9IU 138% DV; vitamin c 4.4mg 7% DV; folate 98.9mcg 25% DV; calcium 260.6mg 26% DV; iron 2.9mg 16% DV; magnesium 58.3mg 21% DV; potassium 591.5mg 17% DV; sodium 423.6mg 17% DV; thiamin 0.3mg 34% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/17/2012
If you don't like the cream sauce I would recommend using your own homemade or favorite store bought tomato (and/or meat) sauce. If you still want to use the cream sauce try cooking the flour longer till it's a light brown color and try using evaporated milk and adding other spices (garlic/onion powder pinch of nutmeg etc.) Read More
Rating: 2 stars
04/09/2012
This was Ehh. Sauce and filling were good but just to delicate a flavor to pair up with a heavy duty whole wheat lasagna noodle. I would'nt recommend this recipe nor would I go through the bother or expense to make it again. (Although my 9 yr old daughter would say otherwise) Read More
Rating: 5 stars
04/09/2012
Awesome recipe even if my mom speaks different.But I would eat it for lunch instead of dinner. Read More
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Rating: 5 stars
10/29/2011
HAVEN'T MADE IT YET BUT JUST LOOKING AT THE RECIPE AND KNOWING HOW WELL EVERYTHING GOES TOGETHER IT WILL BE GREAT. CAN'T WAIT TO MAKE IT FOR MY WIFE. THANK YOU! LEE ITHACA NY Read More
Rating: 1 stars
10/29/2011
Bland bland bland Unfortunately this is the first recipe from dozens I've tried from EW that has been disasterous. It was bland to the point of being inedible and whilst we use salt judiciously in our kitchen I'd say this dish was seriously lacking sufficient seasoning. However even adequately salted I was disappointed that the effort required to make this meal resulted in a dish I would never prepare again. Cons: Fairly time-consuming preparation lacking flavor Read More