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Spinach Lasagna Rolls

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  Lasagna noodles 6
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Lean ground beef 1⁄2 Pound
  Onion 1 Medium, chopped
  Low-fat cottage cheese 1 Cup (16 tbs)
  Egg yolk 1 , slightly beaten
  Dried oregano 1 Teaspoon, crushed
  Dried basil 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Canned tomato herb sauce 15 Ounce (1 Can)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Cook noodles according to package directions; drain.
Thoroughly drain spinach, pressing out excess liquid.
In a 1 1/2-quart casserole micro-cook spinach, covered, on 100% power (HIGH) for 7 to 9 minutes or till done, stirring once.
Crumble beef into a 9-inch pie plate.
Stir in onion.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 5 minutes or till beef is done, stirring twice to break up meat.
Drain off fat.
Stir together cottage cheese, egg yolk, oregano, basil, garlic, and salt.
Stir cottage cheese mixture and meat mixture into spinach.
Spread some spinach-meat mixture on each lasagna noodle.
Roll up jelly-roll style, starting with one short edge.
Place, seam side down, in a 10x6x2-inch baking dish.
Pour tomato-herb sauce over rolls.
Micro-cook, uncovered, on 100% power (HIGH) for 10 to 12 minutes or till heated through, rotating a half-turn twice.
Transfer to individual plates.
Sprinkle some of the Parmesan cheese on each roll.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1099 Calories from Fat 347

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 351.6 mg117.2%

Sodium 2679.4 mg111.6%

Total Carbohydrates 88 g29.2%

Dietary Fiber 21.1 g84.3%

Sugars 30.9 g

Protein 107 g214.8%

Vitamin A 609.8% Vitamin C 205.3%

Calcium 109.5% Iron 116.9%

*Based on a 2000 Calorie diet

Spinach Lasagna Rolls Recipe