10 Lasagna noodles, cooked
1 cup lowfat cottage cheese
1 cup frozen, chopped spinach, thawed and drained
1-1/2 cups skim milk
2 tablespoons white flour
1/4 cup chopped tomato
1/2 teaspoon minced garlic
1/2 teaspoon oregano
Preheat oven to 350 degrees. In a medium bowl, combine lowfat cottage cheese and spinach. Mix together. Next, take cooked lasagna noodles and lay out on a cutting board. Spread 2 tablespoons of cottage cheese mixture along the inside of the noodle and roll up each one. Add noodle roll ups to a greased 9×13 baking pan and set aside.
To make sauce, mix white flour and skim milk in a covered container and shake until blended. Once blended, warm flour and milk in a small saucepan over medium heat, stirring continuously. Add chopped tomato and minced garlic to the saucepan. Continue stirring.
Pour the sauce over the rolled up noodles and garnish with oregano. Bake for 20 minutes, then cool before serving. Store any leftovers in the refrigerator.