Spinach Lasagna Roll-Ups Cannelloni!
Ingredients
- 8 lasagna noodles
- 2 cups finely chopped baby spinach, from about 3 ounces
- 1 cup low-fat cottage cheese
- 2/3 cup shredded cheese, such as mozzarella, Romano, or a blend, divided
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves, finely minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup tomato-based pasta sauce
Method
- Preheat the oven to 180°C. Lightly grease a 9x9-inch baking dish.
- Cook the lasagna noodles in plenty of salted boiling water according to package directions. Remove when they are al dente and lay out on a clean towel to dry and cool.
- Mix the spinach, cottage cheese, 1/3 cup shredded cheese, Parmesan cheese, garlic, salt, and a generous quantity of black pepper.
- Divide the spinach and cheese mixture evenly between the noodles, spreading the mixture over the entire length of each noodle.
- Roll up the noodles from bottom to top, and place in pan, side by side, touching.
- Pour the tomato sauce over the rolls, and sprinkle the remaining 1/3 cup shredded cheese over top.
- Bake for 20 to 25 minutes, or until heated through and the sauce is bubbling.