Spinach-Lasagna Rolls

253 calories/serving
6 servings


6 lasagna noodles
1 10-ounce package frozen chopped spinach, thawed
1/2 pound lean ground beef
1 medium onion, chopped
1 cup low-fat cottage cheese
1 slightly beaten egg yolk
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 clove garlic, minced
1/4 teaspoon salt
1 15-ounce can tomato-herb sauce
1/4 cup grated parmesan cheese

Cook noodles according to package directions; drain. Thoroughly drain spinach, pressing out excess liquid. In a 1 1/2 quart casserole dish microwave spinach, covered, on 100% power (high) for 7-9 minutes or till done, stirring once. Drain.

Crumble beef into a 9-inch pie plate. Stir in onion. Microwave, uncovered, on 100% power (high) for 3-5 minutes or till beef is done, stirring twice to break up meat. Drain off fat.

Stir together cottage cheese, egg yolk, oregano, basil, garlic, and salt. Stir cottage cheese mixture and meat mixture into spinach. Spread some spinach-meat mixture on each lasagna noodle. Roll up jelly-roll style, starting with one short edge. Place, seam side down, in a 10x6x2-inch baking dish. Pour tomato-herb sauce over rolls. Microwave, uncovered, on 100% power (high) for 10-12 minutes or till heated through, rotating a half-turn twice. Transfer to individual plates. Sprinkle some of the parmesan cheese on each roll.