Florentine Lasagna Rolls (Clean Eating)

4 from 1 ratings

Lasagna can sometimes be too heavy with an overload of meat and cheese and can keep us feeling full. With this recipe, you can continue to enjoy your lasagna during the holidays, but with a healthy balance between vegetables and meat used in your fillings.

Servings

servings

Ingredients

12 uncooked whole wheat lasagna noodles
3/4 pound ground round
2 cloves garlic, minced
28 ounce can no-salt-added san marzano tomatoes
1 tablespoon tomato paste
10 ounce package frozen chopped spinach, thawaed
12 ounce 2% low-fat cottage cheese
1 large egg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cup shredded part-skim mozzarella cheese

Directions

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.