Spinach Lasagna Rolls
|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|
|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.