Gluten free lasagna rolls with cottage cheese and spinach

When you say lasagna, you automatically think about Italy. Bella Italia! Well, Bella Italia with her classic lasagna recipe lost me as a fan. It’s been a long time since I’ve never eaten „una vera lasagna” (a real lasagna) with thousands of calories.
I’m exaggerating, but you know what I mean: minced meat (beef + pork), bechamel sauce (flour, milk, butter, nutmeg), Parmesan or other cheese … AAAAA! Caloric bomb for me.

When I am craving for lasagna, I’m making one lower in calories, like the one that I’m showing you today. I made some rolls of gluten-free lasagna sheets stuffed with a mixture of cottage cheese and spinach. This recipe is very good and incredibly easy to prepare, and if you take care of the amount of food you eat, you can enjoy this culinary delight.

You can find the Gluten-free lasagna sheets on Farmacia Ortomoleculara .

Let’s make this clear: we still have a number of calories, but compared to the traditional recipe, I say that today’s recipe is the winner. Of course, you can make lasagna with minced chicken or turkey, without bechamel sauce, just with tomato sauce. There are thousands of solutions / reinterpretations of recipes, which you can make them lower in calories.

This is how I made this yummy gluten free lasagna rolls with cottage cheese and spinach:

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INGREDIENTS (for 2 servings)
Gluten-free lasagna sheets (I used 6 sheets)
300 gr. cottage cheese
3 hands full of spinach, washed and dried (if you don’t like spinach, you can avoid it)
3 tablespoons of Parmesan / Mozzarella / Cheese (I used Parmesan)
3 cloves of garlic (or to taste)
1 box of tomato juice (or cubes / whole tomatoes that you mash with a fork to turn them into a paste)

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PREPARATION
Boil the lasagna sheets in water with a pinch of salt for 10-12 minutes, so you can roll them. Be careful to separate the lasagna sheets so they do not stick to each other. After they are boiled, let them cool for about 5 minutes.

Meanwhile, saute the garlic cloves for approx. 1 minute, then add the spinach. Mix and saute for another 2-3 minutes. Season with salt and pepper. Place the spinach into a strainer and leave it there until it cools.

In a bowl put the sauteed spinach and cottage cheese. Taste and see if it still needs salt and pepper. Fill the lasagna sheets with one tablespoon of this composition, then roll the lasagna sheets and place them in a tray where you put the tomato juice.

Bake for 15-17 minutes. Finally add the Parmesan cheese on top (or cheese of your choice) and leave it in the oven for 2-3 minutes until it melts. Serve immediately.

Enjoy!