ROLLED UP PASTA
INGREDIENTS
- 16 Lasagna noodles (preferably whole-wheat)
- 2 t Extra-virgin olive oil
- 1 Onion (large) (finely chopped)
- 2 Garlic (cloves) (minced)
- 2½ T Flour (all-purpose)
- 2½ C Skim Milk OR Coconut Milk
- Salt & freshly ground pepper (to taste)
- 16-oz Cottage Cheese (process it in a processor) (Another choice is use Sour cream)
- 16-oz Spinach Leaf (frozen package) (cut-leaf) (thawed) (squeezed dry)
- ¼ C Mozzarella cheese (shredded)
- 1/8 t Nutmeg (ground) (optional)
- 1 Egg
- ¼ C Parmesan (freshly grated)
DIRECTIONS
- 1. Put a pot of salted water on to boil & pre-heat oven to 425°F.
- 2. Coat a 9-by-13-inch baking dish with cooking spray.
- 3. Cook half the lasagna noodles in boiling water until tender, about 8 minutes.
- 4. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water.
- 5. Repeat with the remaining noodles.
- 6. Cover with plastic wrap to keep from drying out & set them aside.
- 7. Heat oil in a large saucepan over medium heat.
- 8. Add onion & garlic & cook, stirring, until softened, about 5 minutes.
- 9. Set aside ¼ C of the onion mixture then add flour to the onion mix remaining in the saucepan & cook stirring constantly for 1 minute.
- 10. Gradually whisk in milk & return to a simmer & cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes.
- 11. Remove from heat & season with salt & pepper.
- 12. Spoon ½ C of the sauce into bottom of the prepared baking dish & set it aside.
- 13. Process the cottage cheese in a food processor until smooth OR use Sour cream.
- 14. Add the reserved ¼ C onion mix, spinach & mozzarella & pulse until finely chopped.
- 15. Season with salt, pepper & nutmeg (which is optional).
- 16. Add egg &pulse until blended.
- 17. Spread about 3 T spinach mixture over 1 noodle. & roll up firmly & place seam-down
in the prepared pan. - 18. Repeat with the remaining noodles & spinach mixture.
- 19. Spoon the remaining sauce evenly over roll-ups & sprinkle with Parmesan.
- 20. Bake roll-ups, uncovered, until bubbling & golden, 25 to 30 minutes.
- 21. Cool for 5 minutes before serving.
NOTES
- Makes 6 servings
- The roll-ups will keep, covered, in the refrigerator for up to 2 days.
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