Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Source: EatingWell Magazine, January/February 1998


Credit: Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

323 calories; protein 22.4g; carbohydrates 45.5g; dietary fiber 9g; sugars 7.4g; fat 6.2g; saturated fat 2g; cholesterol 33.7mg; vitamin a iu 6896.9IU; vitamin c 4.4mg; folate 98.9mcg; calcium 260.6mg; iron 2.9mg; magnesium 58.3mg; potassium 591.5mg; sodium 423.6mg; thiamin 0.3mg.

2 1/2 starch, 1 vegetable, 2 lean meat