Make the rollups through Step 5 up to 24 hours ahead. Cover and store in the refrigerator. Let stand at room temperature 30 minutes before baking.
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
How to Make It
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.
Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored. Add garlic, and sauté 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.
Drain spinach well, pressing between paper towels.
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.
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.
Bake at 425° for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.
This is a ripoff of Giada DeLaurentiis recipe of the same name. Hers is much better. She uses ricotta and mozzerella along with the spinach. She puts bechamel on the bottom of the pan and then puts the rollups on this. Then she spoons a jar of pasta sauce on top. It keeps it moist and very tasty. You can find her recipe on foodnetwork.com. I'd recommend her recipe over this one.
I made this for dinner last night. It was easy and delicious. I doubled the recipe and made two. Put one in the freezer for another night. I calculated 6 weight watcher points so when served with a green salad, this made a wonderful meal! I will definitely make this again.
We made this for dinner tonight. It was delicious but we also changed some things. We used ricotta instead of cottage cheese and also added feta. We didn't salt the cream sauce and a few guests felt like the final product needed the salt. I would maybe add more feta. I think we used about 1/2 cup but that's just a guess since I tend not to use actual measurements. Also, to make this gluten-free we used Tinkyada brown rice lasagna noodles. We will definitely make this again. Served it with a green salad, rosemary skewered, grilled chicken, artichokes and olives.
I had no problems with this recipe and would make this again. It is a bit of work, but so are all the other lasagna recipes I've tried. I added more spinach than they suggested. Everyone in my family liked these. I let two people at work try a rollup and they complimented me. Even my 1 year old gobbled them right up! I served the rollups with marinara sauce. I would make this again.
Makes a lot, but unfortunately it didn't taste all that great. Definitely could use more garlic, possibly less nutmeg. I had to discard most of the dish (along with the recipe). Very disappointing as this was a Southern Living recipe...I usually can count on those turning out well!
I did not alter any ingredients and did make steps 1-5 24 hours in advance per instructions.
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