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Florentine Lasagna Roll-Ups

January/February 1998

Your rating: None Average: 3.9 (27 votes)

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



READER'S COMMENT:
"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 "
Florentine Lasagna Roll-Ups Recipe

Makes: 8 servings, 2 rolls each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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 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.
  4. 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.
  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 5. The roll-ups will keep, covered, in the refrigerator for up to 2 days.

Nutrition

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


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