- 16 lasagna noodles, preferably whole-wheat
- 2 teaspoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 1/2 tablespoon all-purpose flour
- 2 1/2 cups low-fat milk
- Salt & freshly ground pepper, to taste
- 1 16-ounce c low-fat cottage cheese
- 1 16-ounce p frozen cut-leaf spinach, thawed and squeezed dry
- 1/4 cup shredded part-skim mozzarella
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
Put a pot of salted water on to boil. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
Cook half the lasagna noodles in boiling water until tender, about 8 minutes. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water. Repeat with the remaining noodles. Drain and arrange the noodles in a single layer on clean kitchen towels. Cover with plastic wrap to keep from drying out. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside 1/4 cup of the onion mixture. Add flour to the onion mixture remaining in saucepan and cook, stirring constantly, for 1 minute. Gradually whisk in milk and return to a simmer; cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes. Remove from heat and season with salt and pepper. Spoon 1/2 cup of the sauce into bottom of the prepared baking dish. Set aside.
Process cottage cheese in a food processor until smooth. Add the reserved 1/4 cup onion mixture, spinach and mozzarella; pulse until finely chopped. Season with salt, pepper and nutmeg. Add egg and pulse until blended.
Spread about 3 tablespoons spinach mixture over 1 noodle. Roll up firmly and place seam-down in the prepared pan. Repeat with the remaining noodles and spinach mixture. Spoon the remaining sauce evenly over roll-ups and sprinkle with Parmesan.
Bake roll-ups, uncovered, until bubbling and golden, 25 to 30 minutes. Cool for 5 minutes before serving.
- Serving: Per serving
- Calories: 329
- Carbohydrates: 46g
- Fat: 6g
- Protein: 23g
- Dietary Fiber: 9g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 38mg
- Potassium: 500mg
- Sodium: 424mg
- Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat
- Carbohydrate Servings: 2