Spinach Lasagna Rollups

Name: Spinach Lasagna Rollups
Prep time: 2 h 8 min
Cook time: 2 h 8 min
Total time: 2 h 8 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams small-curd cottage cheese; 1 large egg; 4 Tbsps all-purpose flour; 2 garlic cloves, minced; 0 teaspoons ground nutmeg; 14 uncooked lasagna noodles; 828 milliliters 1% low-fat milk; 2 teaspoons olive oil; 1 large onion, finely chopped; 59 milliliters freshly grated Parmesan cheese; 237 milliliters grated part-skim mozzarella cheese; 1 teaspoons freshly ground pepper, divided; 2 teaspoons salt, divided; 454 grams frozen cut-leaf spinach, thawed

You can never have too many main course recipes, so give Spinach Lasagna Rollups a try. One portion of this dish contains approximately 51g of protein, 47g of fat, and a total of 886 calories. This recipe serves 6. This recipe covers 36% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have garlic cloves, egg, flour, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 8 minutes.

Instructions

Cook 7 lasagna noodles according to package directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles.

Ingredients you will need

Lasagne Noodles

Pasta

Water

Equipment you will use

Slotted Spoon

Tongs

Bowl

Drain noodles, and arrange in a single layer on clean kitchen towels. Cover with plastic wrap.

Ingredients you will need

Pasta

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored.

Ingredients you will need

Caramel

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic, and saut 1 minute. Reserve 1/4 cup onion mixture.

Ingredients you will need

Garlic

Onion

Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly.

Ingredients you will need

All Purpose Flour

Onion

Sauce

Milk

Equipment you will use

Whisk

Sauce Pan

Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg. Spoon 1/2 cup sauce into a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Nutmeg

Pepper

Sauce

Salt

Equipment you will use

Baking Pan

Drain spinach well, pressing between paper towels.

Ingredients you will need

Spinach

Equipment you will use

Paper Towels

Preheat oven to 42

Equipment you will use

Oven

Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.

Ingredients you will need

Mozzarella

Cottage Cheese

Spinach

Pepper

Onion

Salt

Egg

Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly, and place, seam side down, in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rollups, and sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan

Pasta

Spinach

Sauce

Roll

Equipment you will use

Baking Pan

Bake at 425 for 20 to 25 minutes or until golden and bubbly.

Equipment you will use

Oven

Let stand 5 minutes before serving.

Equipment

Ingredients

Servings:

680grams

small-curd cottage cheese 1large

egg 4Tbsps

all-purpose flour 2

garlic cloves, minced 0teaspoons

ground nutmeg 14

uncooked lasagna noodles 828milliliters

1% low-fat milk 2teaspoons

olive oil 1large

onion, finely chopped 59milliliters

freshly grated Parmesan cheese 237milliliters

grated part-skim mozzarella cheese 1teaspoons

freshly ground pepper, divided 2teaspoons

salt, divided 454grams

frozen cut-leaf spinach, thawed

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.

Barone Ricasoli Colledila Chianti Classico Gran Selezione

Bright ruby color and stunning concentration of fragrances. Its ethereal fruity, flowery and balsamic notes strike for their fresh elegance. Notes of cherry, sour cherry, black cherry, morello cherry, violet, mint, aniseed, cinnamon. All its splendor is expressed in the palate with an extraordinary balance between the concentration of acidity and elegance. The typical notes of red fruit extended by the sweet tannins and mineral sensations return. Clean, elegant, lingering, and delicate.