Nicole's Spinach Lasagna Roll Ups Quick Weeknight Meals Recipe Contest 2009

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Recipe: Spinach Lasagna Roll Ups
How long does it take? About 20 minutes
Category: Vegetarian
Name: Nicole
Why is it a favorite meal? I adore Italian food, and this is an easy and healthy way to end my day.

Spinach Lasagna Roll Ups
Yields: 4 2-roll servings.

Ingredients:
8 lasagna noodles, prepared al dente
1c. fat free cottage cheese
2/3c. Veggie Shreds Parmesan, Mozzarella and Romano blend
2c. fresh baby spinach, chopped
1c. spaghetti sauce (your favorite brand, or homemade)
Spices to taste (I use salt, pepper and basil)

Method:

Preheat oven to 350 degrees.
Mix cottage cheese, 1/3c. Veggie Shreds, baby spinach, and spices.

Lay your noodles on the counter or cutting board and spread cheese mixture.

Roll noodles from bottom to top, and place in pan, side by side, touching. Pour tomato sauce over the rolls, and sprinkle the remaining 1/3c. Veggie Shreds over top.

Place pan in oven for 20-25 minutes, or until heated through.

Thanks Nicole, and good luck! Readers, give Nicole a thumbs up if you like this recipe!

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Do you ever find that you need to drain the cottage cheese first? My mom taught me that with her lasagna recipe. It helps to reduce the lasagna's "soupiness" after it's baked.

posted by hobsy on September 25th 2009 at 2:44pm
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Yum! I make a version of that with half tofu/half ricotta mixture.

posted by sarahash on September 25th 2009 at 3:46pm
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I absolutely love this stuff... my version calls for ricotta.

posted by danze on September 25th 2009 at 5:38pm
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A more fancy name is 'cannelloni'- I know they're made of lasagna sheets not cannelloni pasta but the theory's the same- I think we safely call these cannelloni too.

posted by bkk on September 26th 2009 at 7:42am
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* hobsy: I have noticed that, actually! Typically I drain it as best as I can, and dry the noodles too, just to avoid having that thinned out sauce taste after baking. :]

* sarahash: I've used ricotta in the past, but I think I prefer the texture of the cottage cheese more in this particular recipe. But I've never tried it with tofu. That may be next on my list!

* danze: As I was telling sarahash, I think I just prefer this chunkier texture.

* bkk: I suppose that technically you are correct. By definition this can indeed be called cannelloni. Haha.

posted by Nicole Lee on September 26th 2009 at 7:58am
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This recipe inspired my dinner last night:
http://moonischasingme1.blogspot.com/2009/09/justify-things-you-do.html

posted by moonischasingme1 on September 27th 2009 at 10:02am
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i am definitely going to try this with cottage cheese. not such a fan of ricotta.

posted by tbattenger on September 30th 2009 at 4:45pm
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This was SO good! We used ricotta. What a great dinner, and yummy leftovers!

posted by misseill on October 3rd 2009 at 9:01pm
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