Whole Wheat Lasagna Roll Ups
- 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
Sautee diced onions on medium heat with 1 tsp olive oil. Add garlic in next.
Add ground chicken and cook until no longer pink.
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.
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.
Preheat oven to 400 degrees.
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.
Spread 1 cup of cooked tomato sauce into bottom of a 9? x 10? casserole dish.
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).
Place rolled pasta, seam side down, into the casserole dish
Repeat with remaining noodles, then top with remaining mozzarella cheese.
Bake, covered with foil, for 20 minutes.
Remove foil and broil for 5 minutes or until roll-ups are brown and bubbly.