Florentine Lasagna Roll-Ups

Florentine Lasagna Roll-Ups

5 Reviews
From: EatingWell Magazine, January/February 1998

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 16 lasagna noodles, preferably whole-wheat
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2½ tablespoons all-purpose flour
  • 2½ cups low-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
  • ¼ cup shredded part-skim mozzarella
  • ⅛ teaspoon ground nutmeg
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese


  • Active

  • Ready In

  1. Put a pot of salted water on to boil. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside ¼ 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 ½ cup of the sauce into bottom of the prepared baking dish. Set aside.
  4. Process cottage cheese in a food processor until smooth. Add the reserved ¼ cup onion mixture, spinach and mozzarella; pulse until finely chopped. Season with salt, pepper and nutmeg. Add egg and pulse until blended.
  5. 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.
  6. Bake roll-ups, uncovered, until bubbling and golden, 25 to 30 minutes. Cool for 5 minutes before serving.
  • Make Ahead Tip: Prepare through Step 5. The roll-ups will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Per serving: 323 calories; 6 g fat(2 g sat); 9 g fiber; 46 g carbohydrates; 22 g protein; 99 mcg folate; 34 mg cholesterol; 7 g sugars; 0 g added sugars; 6,897 IU vitamin A; 4 mg vitamin C; 261 mg calcium; 3 mg iron; 424 mg sodium; 592 mg potassium
  • Nutrition Bonus: Vitamin A (138% daily value), Calcium (26% dv), Folate (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 2 lean meat

Reviews 5

April 17, 2012
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By: EatingWell User
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.)
April 09, 2012
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By: EatingWell User
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)
April 09, 2012
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By: EatingWell User
Awesome recipe,even if my mom speaks different .But I would eat it for lunch instead of dinner.
January 07, 2011
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By: Jen Chinn
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
October 14, 2010
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By: EatingWell User
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