Spinach Lasagna Rolls Recipe

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Spinach Lasagna Rolls

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Ingredients

1
10 ounce package frozen chopped spinach, cooked and well drained
2
cups low-fat cottage cheese
1/2
cup grated Parmesan cheese
1
beaten egg
1/8
teaspoon ground nutmeg
8
dried lasagna noodles, cooked and drained
Nonstick cooking spray
1
large onion, chopped
1
medium green sweet pepper, chopped
2
cups sliced fresh mushrooms
2
cloves garlic, minced
1
14 1/2 ounce can tomatoes, cut up
1
8 ounce can tomato sauce
2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2
teaspoon sugar
1/4
teaspoon ground black pepper

Directions

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

2. For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 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.

3. Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through.

4. Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings.

From the Test Kitchen

Make Ahead Tip Assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree F. oven for 35 to 40 minutes and reheat the sauce.

Nutrition Facts (Spinach Lasagna Rolls)