Yoka Canrinus, a student at the University of Toronto, loves cooking. "I've been a vegetarian for a couple of years, and I find it challenging to think of exciting meal ideas. I made up this recipe because I've always enjoyed cannelloni and manicotti but found them time-consuming to prepare. This is just as tasty." Using fresh pasta makes this double fast. Or you can use oven-ready lasagna—just soften the noodles in boiling water for 2 minutes before filling and rolling them.
- 2 Tbs. olive oil
- 1 medium to large sweet onion, diced
- 2 cloves garlic, chopped
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1 cup nonfat ricotta cheese
- 1 cup nonfat cottage cheese
- Salt and freshly ground black pepper to taste
- 4 sheets fresh pasta, 8 1/2 x 5 3/4 inches
- 1 cup tomato sauce
- 1 cup grated part-skim mozzarella cheese
1. Preheat oven to 375°F. Spray 9x13 baking pan with nonstick cooking spray.
2. Heat olive oil in large skillet over medium heat, and sauté onion and garlic about 10 minutes, or until golden and fragrant.
3. Meanwhile, combine spinach, ricotta and cottage cheese, stirring well. Mix in salt, pepper and onion-garlic mixture.
4. Put 1 sheet pasta on work surface, and spoon about 1 1/2 cups spinach mixture down one long side of sheet. Roll up, and place into baking pan. Repeat until ingredients are used up. Pour tomato sauce over top of pasta, and sprinkle evenly with mozzarella cheese. Cover tightly with aluminum foil.
5. Bake 20 to 25 minutes, or until cheese is melted and bubbly. Let stand 5 minutes before serving.
- Serving Size: Serves 4
- Calories: 320
- Carbohydrate Content: 28 g
- Cholesterol Content: 30 mg
- Fat Content: 12 g
- Fiber Content: 4 g
- Protein Content: 23 g
- Saturated Fat Content: 4 g
- Sodium Content: 750 mg
- Sugar Content: 9 g