Florentine Lasagna Roll Ups

Directions

1. Put a pot of salted water on to boil. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Cook half the lasagna noodles in boiling water until tender, about 8 minutes. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water. Repeat with the remaining noodles. Drain and arrange the noodles in a single layer on clean kitchen towels. Cover with plastic wrap to keep it from drying out. Set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside 1/4 cup of the onion mixture. Add flour to the onion mixture remaining in the saucepan and cook, stirring constantly, for 1 minute. Gradually whisk in milk and return to a simmer, cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes. Remove from heat and season with salt and pepper. Spoon 1/2 cup of the sauce into the bottom of the prepared baking dish. Set aside.
3. Process cottage cheese in a food processor until smooth. Add the reserved 1/4 cup onion mixture, Parmesan seasoning, spinach, and mozzarella, pulse until finely chopped. Season with salt, pepper, and nutmeg. Add egg and pulse until blended. Spread about 3 tablespoons of spinach mixture over 1 noodle. Roll up firmly and place seam-down in the prepared pan. Repeat with the remaining noodles and spinach mixture. Spoon the remaining sauce evenly over roll-ups and sprinkle with Parmesan.
4. Bake roll-ups, uncovered, until bubbling and golden, 25 to 30 minutes. Cool for 5 minutes before serving.