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.