Recipe Image

Florentine Lasagna Roll-Ups

  • 1 h
  • 1 h 30 m
EatingWell Test Kitchen
“Think portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day. ”


    • 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


  • 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.
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