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

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.

Caroline W. Kennedy, Covington, Georgia
Recipe by Southern Living March 2008

Gallery

Credit: William Dickey; Styling: Rose Nguyen

Recipe Summary test

prep:
1 hr
cook:
1 hr 8 mins
stand:
5 mins
total:
2 hrs 13 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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