INGREDIENTS

INSTRUCTIONS

Today's recipe is another classic pasta main course that has been reduced
in fat grams and calories, but not in flavor. The Cook & Kitchen Staff at
Recipe-a-Day.com have removed the whole cream, replaced the butter with
olive oil, substituted low-fat cottage cheese for sour cream and utilized
only skim milk and cheeses.
The classic version of this rolled pasta recipe has 26 fat grams at
480-calories per serving. Adjust a couple of ingredients and you.ve not got
a classic pasta dinner with 8 fat grams and only 380 calories per serving.
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 suacepan 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 Tbs. 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.
Hint: You can prepare this dish up to 2-days in advance of baking as long
as you keep it covered and refrigerated. Better yet, make a double batch
and freeze one baking dish for future use!
Posted to dailyrecipe@recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Jan 07, 1998

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”