Think portion control with these individual lasagna roll-ups.
Leftovers are great for lunch the next day.
Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
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.
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.
Remove from heat and season with salt and pepper.
Spoon 1/2 cup of the sauce into bottom of the prepared baking dish.
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.
Tips
Make Ahead Tip: Prepare through Step 5.
The roll-ups will keep, covered, in the refrigerator for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
