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Florentine Lasagna Rolls(Clean Eating)
12 uncooked whole wheat lasagna noodles
3/4 lb ground round
2 cloves garlic, minced
28 oz can no-salt-added San Marzano tomatoes
1 tablespoon tomato paste
10 oz package frozen chopped spinach, thawed
3 (4 oz) containers 2% low-fat cottage cheese
1 large egg
1/2 teaspoon salt, 1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Cook noodles according to package directions.
Meanwhile, brown ground round and garlic in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble.
Add tomatoes and tomato paste; use a wooden spoon to break tomatoes into small pieces.
Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.
Meanwhile, squeeze spinach between paper towels to drain.
Combine cottage cheese, egg, spinach, salt and pepper in a food processor; cover and process until blended.
Line a 13x9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
Spread cottage cheese mixture evenly on one side of each noodle.
Roll up noodles, jelly-roll style, and place, seam sides down, in prepared dish.
Pour ground beef mixture over rolls; top with mozzarella cheese.
Cover and freeze 2 to 3 hours or until firm.
Remove from baking dish by holding edges of foil; fold foil over lasagna.
Wrap in additional foil, making sure it is tightly sealed.
Freeze up to 1 month.
To serve, thaw in refrigerator overnight.
Preheat oven to 425 degrees.
Place foil-wrapped lasagna in a lightly greased 13x9-inch baking dish.
Uncover top, and bake 30 minutes or until thoroughly heated and lightly browned.