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Ingredients
- 6 x Lasagna noodles, cooked, up to 8
- 1 c. Nonfat cottage cheese
- 1 c. Spinach, minced, cooked and well-liquid removed
- 1 1/2 c. Skim lowfat milk
- 2 Tbsp. Flour
- 1/4 c. Minced tomato Parsley, oregano, garlic (optional)
Directions
- Preheat oven to 350 degrees.
- In a bowl combine cottage cheese and spinach. Take each lasagna noodle and place 2 tsp. of mix at one end, then roll up. Place in an 8 by 8-inch baking pan which has been sprayed with a non-stick cooking spray.
- Continue till all are rolled up. Set aside.
- Mix the flour and lowfat milk in a small covered container and shake till blended. Place in a small saucepan over medium heat and stir constantly till slightly thickened. Add in minced tomato and pour over noodles.
- Garnish the top with parsley or possibly oregano and chopped garlic if you like.
- Bake at 350 degrees for 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 549g | |
| Calories 291 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 650mg | 27% |
| Potassium 909mg | 26% |
| Total Carbs 40.6g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.52g | 14% |
| Protein 29.61g | 47% |
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