Spinach Lasagna Rolls
A delicious and easy-to-make family meal. The spinach filling is packed with nutrients, and the lasagna noodles are cooked to perfection.
A delicious and easy-to-make family meal. The spinach filling is packed with nutrients, and the lasagna noodles are cooked to perfection.
- 1 large onion chopped
- 1/2 cup grated parmesan cheese
- 2 cloves garlic minced
- 1/8 teaspoon ground nutmeg
- 1 10 oz pkg frozen chopped spinach cooked and well drained
- 2 1/2 cups low fat cottage cheese (24 oz tub)
- 1 each egg beaten
- 12 each lasagna noodles cooked and drained
- 1 medium green sweet pepper chopped
- 2 cups mushrooms sliced
- 1 14 oz can diced tomatoes
- 2 teaspoons fresh basil or 1/2 teasdried basil crushed
- 1 8 oz can tomato sauce
- 1/2 teaspoon sugar
- Carbohydrate 22.375097396194 g
- Cholesterol 39.6666666690027 mg
- Fat 2.37916075773476 g
- Fiber 1.82553058807436 g
- Protein 12.2706575985373 g
- Saturated Fat 0.912768781018813 g
- Serving Size 1 1 Serving (192g)
- Sodium 400.774027124398 mg
- Sugar 20.5495668081196 g
- Trans Fat 0.493409994506028 g
- Calories 157 calories
Step-by-step
- Spray a 9" x 13" baking dish with nonstick coating; set aside.
- For filling, in a bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/4 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
- Cover with foil. Bake rolls in a 375 degree oven about 30 minutes or until heated through.
- Meanwhile, for the sauce, spray an unheated 2-quart saucepan with nonstick coating. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls.
Are the noodles tearing before they can even be rolled into place? Cooled pasta becomes brittle and sticky if left exposed to the air for too long, so keep cooked lasagna sheets submerged in warm water until assembly begins. Maintaining the correct moisture balance is the primary challenge when adapting layered pasta formats into individual cylinders. Excess liquid from vegetables ruins the structural integrity of the dish, turning firm cheese fillings into a watery paste.
- Thaw frozen spinach completely and squeeze it inside a clean kitchen towel until no additional moisture drips out, ensuring the cottage cheese and egg mixture binds properly during baking.
- Cover the baking dish tightly with aluminum foil to trap steam, heating the interior to 375 degrees Fahrenheit for approximately 30 minutes without drying out the exposed edges of the pasta.
- Simmer the vegetable tomato sauce uncovered for 5 to 10 minutes to reduce excess liquid, preventing the sauce from thinning out the plated rolls.
- Store extra assembled portions in an airtight container in the refrigerator for up to three days, noting that the pasta will absorb additional sauce overnight and yield a softer texture upon reheating.
Individual pasta rolls reheat reliably in a conventional oven or microwave when shielded from direct heat. Proper moisture management guarantees clean cuts and distinct layers upon serving.
