1. Spray a 9" x 13" baking dish with nonstick coating; set aside.
2. For filling, in a bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/4 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
3. Cover with foil. Bake rolls in a 375 degree oven about 30 minutes or until heated through.
4. Meanwhile, for the sauce, spray an unheated 2-quart saucepan with nonstick coating. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls.
For ease, you can substitue prepared spaghetti sauce for the sauce recipe. However, we think the homemade sauce is better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 21 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 39.7mg||12 %|
|Sodium 400.8mg||14 %|
|Potassium 381.3mg||10 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.5g|
|Protein 12.3g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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