Prep: 25 minutes plus chilling
Bake: 35 minutes
Yield: 6 servings
6 lasagna noodles, cooked
1 10 oz package frozen spinach, thawed and squeezed dry
1 cup cottage cheese
3/4 grated Parmesan cheese
1 egg, lightly beaten
1 cup shredded mozzarella cheese
In a small bowl, mix the egg, cottage cheese, mozzarella, Parmesan and spinach. Place 3/4 cup mixture on top of each lasagna noodle and roll up, securing with toothpicks. Place roll ups seam side down in a baking dish and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Pour sauce over noodles, cover and bake in a 350 oven for 25-30 minutes. Remove toothpicks before serving.
Tips and Tricks
Depending on the width of the noodle you use, 3/4 cup may be too much filling. I split the filling between 10 noodles and stretched the meal so we had leftovers. I also skipped the refrigeration part and it turned out just fine. I also froze roll-ups in single portions for my husband to take for lunch.
Make It Healthier
Use low fat or fat free cottage cheese. I substituted romano cheese for the Parmesan, because romano has a sharper taste and you can use less, lowering the total calories. Use whole wheat or enriched lasagna noodles. Use egg substitute in place of the egg to lower cholesterol. Look for pasta sauce with low sodium.
How Kids Can Help
Beat the egg, stir the filling, insert the toothpicks.
Green salad, fresh bread
Original recipe was tested with Hunt's seasoned tomato sauce for lasagna. I used a jar brand that was much lower in sodium.
1 roll-up equals 307 calories, 8 g fat (5 g saturated fat), 59 mg cholesterol, 1,205 mg sodium, 37 g carbohydrate, 4 g fiber, 21 g protein
2 starch, 2 lean meat, 1 vegetable