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Rolled Lasagna Florentine

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16 lasagna noodles
2 teaspoons olive oil
1 large onion; finely chopped
2 cloves garlic; minced
2 1/2 tablespoons general-purpose flour
2 1/3 cups 1% milk
salt & freshly ground black pepper
16 ounces low-fat cottage cheese
16 ounce package frozen spinach; thawed and dried
1/4 cup part-skim Mozzarella cheese; grated
1 large egg
1/8 teaspoon nutmeg; ground
1/4 cup Parmesan cheese; grated


Prepare a pot of lightly salted water to boil the pasta. Pre-heat oven to 425-F degrees. Lightly oil a 9 x 13-inch baking dish or coat it with a low-fat, non-stick spray. Cook lasagna noodles as directed on the package. Drain noodles and set aside individual strips on a flat surface. Cover with plastic wrap to keep from drying.

Heat oil in a large saucepan over medium heat. Add onion, garlic and cook for about 5-minutes, until softened. Set aside 1/4 cup onion mixture. Add flour to the remaining onion mixture in the saucepan and stir constantly for about 1-minute. Gradually whisk in the milk and return to a simmer. Continue to whisk the sauce until thickened to the consistency of heavy cream, approximately 3 to 4-minutes. Remove sauce from heat and season with salt and pepper. Spoon 1/2 cup sauce into the bottom of the prepared baking dish and set aside.

In a food processor, blend cottage cheese until smooth. Add reserved 1/4 cup onion and garlic mixture, spinach and mozzarella cheese. Pulse mixture until finely chopped. Season with salt, pepper and nutmeg. Add egg and continue to mix until blended.

Spread about 3 tablespoons spinach mixture over each pasta strip and firmly roll the entire strip. Place seam-side-down in the baking dish with sauce. Repeat filling and rolling process with the remaining pasta strips. Spoon remaining sauce evenly over the rolled pasta and sprinkle with Parmesan cheese. Bake, uncovered for 25 to 30-minutes or until bubbling and golden in appearance. Cool for 5-minutes before serving.

Makes 6 servings

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