Lasagna Spinach Rolls

Lasagna - Spinach Rolls

Lasagna - Spinach Rolls

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • Mediterranean
  • Italian
  • European
Comments
Ingredients
  • 2 tablespoons butter
  • 1 can mushrooms
  • 2 (15 oz.) cans tomato sauce
  • 2 cups curd cottage cheese
  • 1 (16 oz.) pkg. Ronzoni curly edge lasagna
  • 2 eggs, slightly beaten
  • 1 teaspoon garlic powder
  • 2 teaspoons marjoram leaves
  • 3/4 pound mozzarella cheese
  • 1/2 cup onion, chopped
  • 1/2 cup grated Parmesan cheese
  • pepper
  • 2/3 cup red pepper, chopped
  • 2 (10 oz.) pkgs. chopped spinach, thawed
Instructions

Cook noodles as directed, omitting salt; drain and pat dry.

Saute red pepper, mushrooms and onion in butter until tender.

Combine cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese, the sauteed vegetables and pepper; mix well.

Spread 1/3 cup filling on each noodle.

Roll up, place in greased 13 x 9 inch baking dish.

Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls.

Sprinkle with Mozzarella cheese and remaining Parmesan cheese. Cover and bake at 350 degrees for 40 minutes. Makes 12 rolls.This lasagna is my favorite. I have made it often, as I find it goes with any dinner. Also it can be prepared in advance and frozen.

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