Preheat oven to 375 degrees. Spray 10x7-in. baking dish with nonstick cooking spray. Pour 1 cup of spaghetti sauce on the bottom of the baking dish. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This clever recipe makes 6 lasagna roll-ups and shows you how to bake some tonight and freeze some for later.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 jar(s) spaghetti sauce | ||
| 6 whole wheat lasagna sheets | ||
| 1 c. cooked ground chicken, lean ground beef or turkey | ||
| 1 c. low-fat cottage cheese, blended in a blender or food processor until smooth | ||
| 1 c. frozen chopped spinach, thawed and squeezed dry | ||
| ½ c. grated Parmesan, divided | ||
| ½ tsp. garlic powder | ||
| ½ tsp. Italian seasoning | ||
| ¼ tsp. salt | ||
| 1 c. mozzarella, optional |
Things To Grab
Directions
In a large pot, bring water to a boil and cook lasagna noodles according to package directions.
Meanwhile, in a medium bowl, mix together meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup Parmesan and spices.
When noodles are cooked, drain in a colander and lay on a kitchen towel to dry. Start assembling lasagna roll-ups by spreading 1/6 of the meat mixture over each individual lasagna noodle.
Roll up each noodle and place seam side down in a baking dish.
- Pour the remaining sauce over the noodles and sprinkle remaining Parmesan cheese on the top. If desired, sprinkle with mozzarella cheese.
Bake, covered with foil, for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is melted.
Cool slightly before serving.
Nutrition facts
Servings
228 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Total Carbohydrates: 30g
- Protein: 20g
Recipe Source:
adapted from dashingdish.com.