Spinach and Cottage Cheese Cannelloni

Wash the spinach in cold water and drain

In a medium saucepan, combine the spinach and bring to a boil, stirring occasionally

Reduce heat and simmer until soft (about 2 minutes)

Use a potato ricer or food mill to extract as much liquid as possible from the cooked spinach, then chop finely and set aside

In a large skillet or sauté pan, bring 4 cups of water to a boil

Add two lasagna noodle sheets, making sure they don't touch each other, and cook until al dente (about 7 minutes)

Use a slotted spoon to transfer the cooked noodles to a large baking dish filled with cold water

Repeat the process with the remaining lasagna noodle sheets and set aside

Preheat oven to 400°F (200°C)

In a medium bowl, combine the reserved spinach with the cottage cheese, mixing well with a fork

Season with salt and set aside

Prepare the sauce: In a medium skillet or sauté pan, heat the olive oil over low heat and cook the onion until starting to caramelize (about 3 minutes)

Add the tomatoes and salt, cover, and simmer, stirring occasionally, until the sauce is smooth (about 4 minutes)

Set aside

Drain the cooked lasagna noodle sheets on a clean cloth

Cut each sheet in half lengthwise

Distribute the filling between the noodles, placing it over the smaller edge

Roll up the cannelloni

In a 9x13-inch baking dish, place the reserved tomato sauce and arrange the noodles on top

Cover with aluminum foil and bake in a preheated oven (about 10 minutes)

Remove the foil, garnish each cannellone with an Italian basil leaf, and serve immediately

157 calories per serving