Spinach Lasagna

kevans1683

Have a craving for lasagna? Instead of making layered lasagna, make lasagna roll ups.They are just as easy, but easier to portion.

Easy Spinach Lasagna Roll ups
*12 lasagna noodles (cook 2-3 minutes less than package suggestions)
*4 oz neufchâtel cream cheese (leave out to soften)
... *1 1/2 c. of Low Fat Cottage Cheese (ricotta would work also)
*2 c. of your favorite Italian Cheese (I use mozzarella provolone mix)
* 1(about 9oz) small box of green giant frozen spinach (thawed and excess water removed)
*1 jar of garden vegetable spaghetti sauce


Directions: Cook noodles to package directions minus 2-3 minutes. Meanwhile combine spinach and cream cheese. Mix in cottage cheese and 1 c. of Italian Cheese. Set aside In a 9 X 13 baking dish spread 1/2 of the spaghetti sauce. On a cutting board lay out 3-4 lasagna noodles spread with filling and roll up. Place in dish with seem side down. Once all noodles are done top with remaining spaghetti sauce and cheese. Cover with foil and Bake in a preheated oven @ 350 *F for 45 minutes. Remove foil and bake uncovered for additional 10- 15 minutes, or until filling is hot and cheese is bubbly.

I like to make ahead of time then I can bake it in the middle of the week. Serve with a slice of garlic toast and a side salad!See More
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I will post the nutritional info as soon as I can. I found this receipe on a weight loss sight on Facebook .... WE CAN DO IT! WEIGHT LOSS SUPPORT GROUP

francis904

Bump

Mistyblu08

that sounds good -yummo

sherisse69

Bump - sounds delish!

JVandesteeg

I found this on pinterest with the nutrition info. It's pretty similar so you can get an idea of the calories.

1 10-ounce package frozen chopped spinach, cooked and well drained
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 teaspoon ground nutmeg
8 dried lasagna noodles, cooked and drained
Nonstick cooking spray
1 large onion, chopped
1 medium green sweet pepper, chopped
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
add ingredients to list

directions
1. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
3. Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through.
4. Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings.

make-ahead tip
Assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree F. oven for 35 to 40 minutes and reheat the sauce.

*******nutrition information
Per serving: Calories 212, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 36 mg, Sodium 637 mg, Carbohydrate 28 g, Fiber 2 g, Protein 16 g. Exchanges: Vegetable 3, Starch 1, Lean Meat 1. Percent Daily Values are based on a 2,000 calorie diet