Florentine Lasagna Roll-Ups
From EatingWell: January/February 1998
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
- 2 1/2 tablespoons all-purpose flour
- 2 1/2 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
- 1/4 cup shredded part-skim mozzarella
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 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.
- 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 & Notes
- Make Ahead Tip: Prepare through Step 5. The roll-ups will keep, covered, in the refrigerator for up to 2 days.
Per serving: 329 calories; 6 g fat (2 g sat, 2 g mono); 38 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 23 g protein; 9 g fiber; 424 mg sodium; 500 mg potassium.
Nutrition Bonus: Vitamin A (138% daily value), Calcium (28% dv), Vitamin C (26% dv), Folate (21% dv), Selenium (18% dv), Iron (17% dv).
Carbohydrate Servings: 2
Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1998