Pasta - cottage roll-ups
Preparation time:
Recipe highlights Serves: 4
- Good source of calcium, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- Easy to swallow
- Low salt
- Vegetarian
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Ingredients
- 1/4 teaspoon olive or canola oil
200 g fresh lasagna sheets
400 g reduced fat onion-and-chive cottage cheese
225 g frozen spinach, thawed
1 cup reduced fat evaporated milk
2 cloves garlic, crushed
1 X 425g can reduced-salt tomatoes and herbs
1/2 cup mozzarella cheese, shredded
Cooking method
-
1. Preheat the oven to 180°C. Brush the inside of a large ovenproof dish with the oil.
2. Cut the lasagna sheets in half and spread with the cottage cheese, then dot with the spinach. Roll up the pasta firmly and using a sharp knife, cut each roll in half. Place the rolls, seam side down, in the prepared dish.
3. Place the evaporated milk, garlic and canned tomatoes and herbs in a saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 2 minutes.
4. Pour the sauce over the pasta rolls, sprinkle with cheese and bake in the preheated oven for 30 minutes.
Notes: On occasion, when you have spread the fresh lasagna with the cottage cheese, top with lean sliced ham before rolling up and baking. Serve with bread or rolls warmed in the oven and a fresh green salad.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 401.94g | 100.00g |
| Energy (kJ) | 1677.81kJ | 417.42kJ |
| Protein (g) | 35.72g | 8.89g |
| Total fat (g) | 5.62g | 1.40g |
| - Saturated fat (g) | 2.84g | 0.71g |
| - Polyunsaturated fat (g) | 0.39g | 0.10g |
| - Monounsaturated fat (g) | 1.58g | 0.39g |
| Cholesterol (mg) | 27.83mg | 6.92mg |
| Carbohydrate-available (g) | 48.38g | 12.04g |
| CarbohydrateSE (g) | 48.38g | 12.04g |
| - Sugars (g) | 12.99g | 3.23g |
| Water (g) | 299.93g | 74.62g |
| Dietary fibre (g) | 4.98g | 1.24g |
| Thiamin (mg) | 0.20mg | 0.05mg |
| Riboflavin (mg) | 0.50mg | 0.13mg |
| Niacin (mg) | 2.11mg | 0.53mg |
| Niacin equivalents (mg) | 10.01mg | 2.49mg |
| Vitamin C (mg) | 28.94mg | 7.20mg |
| Total folate (ug) | 120.02ug | 29.86ug |
| Total vitamin A equivalents (ug) | 325.75ug | 81.04ug |
| Retinol (ug) | 27.53ug | 6.85ug |
| Beta carotene equivalents (ug) | 1778.09ug | 442.37ug |
| Sodium (mg) | 381.96mg | 95.03mg |
| Potassium (mg) | 961.98mg | 239.33mg |
| Magnesium (mg) | 96.31mg | 23.96mg |
| Calcium (mg) | 457.48mg | 113.82mg |
| Phosphorus (mg) | 590.73mg | 146.97mg |
| Iron (mg) | 2.82mg | 0.70mg |
| Zinc (mg) | 2.74mg | 0.68mg |
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Source: Lifetrack (1999), Eat! Enjoy! The Lifetrack cookbook, Melbourne.
This recipe was orginally published as:
Cottage pasta roll-ups
Recipe publication date on: 07/24/2001
Last reviewed on: 04/07/2013
