- 12 uncooked whole wheat lasagna noodles
- 3/4 Pounds ground round
- 2 cloves garlic, minced
- 28 Ounces can no-salt-added San Marzano tomatoes
- 1 Tablespoon tomato paste
- 10 Ounces package frozen chopped spinach, thawaed
- 12 Ounces 2% low-fat cottage cheese
- 1 large egg
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 2 Cups shredded part-skim mozzarella cheese
Cook noodles according to package directions. Meanwhile, brown ground round and garlic in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble.
Add tomatoes and tomato paste; use a wooden spoon to break tomatoes into small pieces. Bring to a boil; reduce heat, and simmer 15 minutes or until thickened. Meanwhile, squeeze spinach between paper towels to drain.
Combine cottage cheese, egg, spinach, salt and pepper in a food processor; cover and process until blended. Line a 13x9 inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
Spread cottage cheese mixture evenly on one side of each noodle. Roll up noodles, jelly-roll style, and place, seam sides down, in prepared dish.
Pour ground beef mixture over rolls; top with mozzarella cheese. Cover and freeze 2 to 3 hours or until firm.
Remove from baking dish by holding edges of foil; fold foil over lasagna. Wrap in additional foil, making sure it is tightly sealed.
Freeze up to 1 month. To serve, thaw in refrigerator overnight. Preheat oven to 425 degrees.
Place foil-wrapped lasagna in a lightly greased 13x9 inch baking dish. Uncover top, and bake 30 minutes or until thoroughly heated and lightly browned.