Recipe - Rolled Lasagna Florentine

16 Lasagna Noodles
2 teaspoon Olive Oil
1 lg Onion; Finely Chopped
2 Cloves Garlic; Minced
2 One half tablespoon Generalpurpose Flour
2 1/3 cup 1% Milk
Salt & Freshly Ground Black
Pepper
16 ounce LowFat Cottage Cheese
16 ounce Frozen Spinach; Thawed and
Dried
One fourth cup PartSkim Mozarella Cheese;
Grated
1 lg Egg
1/8 teaspoon Nutmeg; Ground
One fourth cup Parmesan Cheese; Grated

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
RecipeaDay.com have removed the whole cream, replaced the butter with
olive oil, substituted lowfat 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
480calories 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. Preheat oven to
425F degrees. Lightly oil a 9 x 13inch baking dish or coat it with a
lowfat, nonstick 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 5minutes, until softened. Set aside One fourth cup onion mixture. Add
flour to the remaining onion mixture in the saucepan and stir constantly
for about 1minute. 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 4minutes. Remove sauce from heat and season with
salt and pepper. Spoon One half 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 seamsidedown 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 30minutes or until bubbling and golden
in appearance. Cool for 5minutes before serving.

Hint: You can prepare this dish up to 2days 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@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Jan 07, 1998