Spinach Lasagna Rollups

Name: Spinach Lasagna Rollups
Ingredients: 14 uncooked lasagna noodles; 1 large onion, finely chopped; 2 teaspoons olive oil; 2 garlic cloves, minced; 3 1/2 tablespoons all-purpose flour; 3 1/2 cups 1% low-fat milk; 1 3/4 teaspoons salt, divided; 1/2 teaspoon freshly ground pepper, divided; 1/8 teaspoon ground nutmeg; 1 (16-oz.) bag frozen cut-leaf spinach, thawed; 1 (24-oz.) container small-curd cottage cheese; 1 cup grated part-skim mozzarella cheese; 1 large egg; 1/4 cup freshly grated Parmesan cheese

14 ingredients

6 steps

Ingredients

14 uncooked lasagna noodles
1 large onion, finely chopped
2 teaspoons olive oil
2 garlic cloves, minced
3 1/2 tablespoons all-purpose flour
3 1/2 cups 1% low-fat milk
1 3/4 teaspoons salt, divided
1/2 teaspoon freshly ground pepper, divided
1/8 teaspoon ground nutmeg
1 (16-oz.) bag frozen cut-leaf spinach, thawed
1 (24-oz.) container small-curd cottage cheese
1 cup grated part-skim mozzarella cheese
1 large egg
1/4 cup freshly grated Parmesan cheese

Directions

1

Cook 7 lasagna noodles according to package directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles. Drain noodles, and arrange in a single layer on clean kitchen towels. Cover with plastic wrap.
2

Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored. Add garlic, and saute 1 minute. Reserve 1/4 cup onion mixture. Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly. Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg. Spoon 1/2 cup sauce into a lightly greased 13- x 9-inch baking dish.
3

Drain spinach well, pressing between paper towels.
4

Preheat oven to 425°. Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
5

Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly, and place, seam side down, in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rollups, and sprinkle with Parmesan cheese.
6

Bake at 425° for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.