Spinach Lasagna Roll Ups
|Frozen chopped spinach||10 Ounce (1 Package)|
|Extra lean ground beef||8 Ounce|
|Onion||1 , chopped|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Egg yolk/1/4 cup fat-free egg substitute||1|
|Dried basil||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Place the spinach in a 9" pie plate.
Microwave on high for 2 minutes.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place in a large bowl and set aside.
Cook the noodles in a large pot of boiling water until just tender, about 8 to 9 minutes.
Drain and place in a single layer on a plate.
Crumble the beef into an 8" X 8" baking dish.
Stir in the onions.
Microwave on high for 2 to 3 minutes.
Stir to break up the pieces and push the less done portions to the outside of the dish.
Microwave on high for 1 to 2 minutes, or until the beef is no longer pink.
Carefully drain off any accumulated fat.
Transfer the beef to the bowl with the spinach.
Wipe out the baking dish with a paper towel.
Add the cottage cheese, egg yolk, basil, marjoram, oregano, and garlic to the beef.
Divide the meat mixture among the lasagna noodles, spreading it to cover the top of each noodle.
Roll each up jelly-roll style.
Pour 1/4 cup of the tomato sauce in the bottom of the baking dish and spread evenly.
Arrange the noodles, seam-side down, in the dish.
Pour the remaining 1 1/4 cups of the sauce over the noodles.
Microwave on high for 10 to 12 minutes, or until heated through.
Sprinkle with the Parmesan.