Whole Wheat Lasagna Roll Ups
Ingredients
- 1 tsp extra virgin olive oil
- 1 small onion , diced
- 1 clove garlic , minced
- 1/2 tbsp . dried thyme
- 1 28- oz . can whole tomatoes , with juice
- 1 tsp sea salt
- 1 lb ground chicken (optional)
- 1 box frozen spinach , thawed
- 24- oz . low-fat , low-sodium cottage cheese
- 1 cup shredded reduced-fat mozzarella cheese
- 1 egg
- 8 sheets dried whole-wheat lasagna noodles
Instructions
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Sautee diced onions on medium heat with 1 tsp olive oil. Add garlic in next.
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Add ground chicken and cook until no longer pink.
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Add tomatoes with juice, salt, and thyme. Reduce heat to medium low, and let simmer for 20 min. Stir occasionally to break the tomatoes into pieces.
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While the sauce is simmering, bring a large pot of water to boil. Cook pasta according to box directions. Drain, rinse, and cool in colander.
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Preheat oven to 400 degrees.
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Squeeze all remaining moisture from thawed spinach and place in a large bowl. Add cottage cheese, egg, and 1/4 cup mozzarella cheese; stir until combined.
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Spread 1 cup of cooked tomato sauce into bottom of a 9? x 10? casserole dish.
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Place a cooked lasagna noodle in front of you, spread 1/8 of the cottage cheese mixture across the noodle, and roll it up (see photo below).
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Place rolled pasta, seam side down, into the casserole dish
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Repeat with remaining noodles, then top with remaining mozzarella cheese.
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Bake, covered with foil, for 20 minutes.
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Remove foil and broil for 5 minutes or until roll-ups are brown and bubbly.
Sandra Watts says
These look really good and so much easier than actual lasagna. I pinned, thank you for sharing.