Spinach and Cheese Roll Lasagna Recipe

Chop the onion and fry it in 3 tablespoons of oil until it turns pink. Add the chopped spinach and sauté until it wilts. Add cottage cheese, salt and pepper, mix and set aside.

Throw the lasagnes one by one into boiling water in a large pot and boil them for a short time until they reach a consistency that can be rolled up but will not fall apart. Don't soften it too much.

Heat 3 tablespoons of oil in a separate pan and fry the tomato paste until its smell disappears. Add grated garlic and tomato sauce, add salt and pepper and cook until it thickens.

Melt the butter, add the flour and fry until it gets a light color. While adding the milk little by little, stir constantly with a whisk. Add salt and black pepper and cook to medium consistency.

Spread the tomato sauce you prepared on the bottom of the baking tray, start laying it when the sauce spreads slightly.

First spread béchamel on each boiled lasagna, then spread 3 teaspoons of the spinach filling. Roll it tightly and place it on the baking tray.

Spread the remaining béchamel sauce on the rolls and sprinkle grated cheddar. Bake slowly in a preheated oven at 180°C until golden brown (about 20–25 minutes).