Try this spin on a traditional lasagna—it’s not only healthier, but it comes in the perfect serving-sized portions. Instead of layering, you roll up the noodles.
2 tsp. olive oil
¼ cup chopped onion
1 tbsp. minced garlic
6 oz. frozen chopped broccoli, thawed
6 oz. frozen chopped, thawed and drained (squeezed out)
Salt and pepper to taste
12 oz. low-fat cottage cheese
2 cups of your favorite spaghetti sauce
6 lasagna noodles (about 1/3 of a pound)
½ cup grated Parmesan cheese
Preheat the oven to 375 degrees.
Put a large pot of water on high heat with a handful of salt. Do not add oil to the pasta water, or your filling will slide out of your noodles too easily.
While waiting for the water to boil, place a large nonstick pan on medium heat. Add the olive oil and the onions. Cook for 4-5 minutes, stirring occasionally until onions become soft and translucent.
Add the garlic, broccoli and spinach. Stir occasionally to incorporate the vegetables and cook them evenly. Cook for about 5 to 7 minutes. Set the vegetables aside.
When the water is boiling, place 6 noodles in the pot. Check them after about 4 minutes, and keep checking—careful not to break them! You want the noodles pliable, but still undercooked.
Spread out a clean tea towel on a tray and carefully use tongs to transfer the noodles from the pot to the towel. Spread them out straight.
In a 12-x-8 inch baking dish, spread about ½ cup of sauce on the bottom of the dish.
When the noodles are sufficiently dry, spread about 2 oz. of cottage cheese on each one. Top with about 2 to 3 oz. of the vegetables. Roll up the noodles like a jelly roll and transfer them carefully to the baking dish.
Pour the remaining sauce over the top of the noodles, and sprinkle with parmesan cheese. Put the noodles in the oven to bake for about 20 minutes. Remove the baking dish from the oven and let the noodles settle for about 15 minutes before serving.
Photo: Kitchen Belleicious