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Lasagna Spinach Roll-Ups

SUBMITTED BY: Michele O'Sullivan PHOTO BY: AMBER

"For variety, substitute one pound of cooked Italian sausage for one box of the spinach. You can use your own favorite home cooked tomato sauce or use sauce from a jar in place of the sauce in this recipe."

PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 (16 ounce) package lasagna noodles
2 tablespoons butter
2/3 cup chopped red bell pepper
2/3 cup chopped fresh mushrooms
1/2 cup chopped onion
2 cups small curd cottage cheese
2 (10 ounce) packages frozen chopped spinach
2 eggs, lightly beaten
6 tablespoons grated Parmesan cheese, divided
1 teaspoon black pepper
2 (15 ounce) cans tomato sauce
2 teaspoons dried marjoram
1 teaspoon white sugar
1/2 teaspoon garlic powder
2/3 cup shredded mozzarella cheese

READ REVIEWS (23)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.
Spread 1/3 cup filling on each noodle. Roll up and place in greased 9x13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.

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REVIEWS

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Reviewed on Jan. 28, 2003 by Jennifer

Family and Friends love this recipe. When using jarred sauce be careful not to use one with a sweet taste. Will ruin the flavor. Classico or Paul Newman work well if you don't have time to make it yourself.

6 users found this review helpful

Reviewed on Nov. 3, 2003 by JESSIDARLENE

I took your advice and used italian sausage for my meat loving husband. It turned out great. It was kind of hard to get the mix to stay inside the pasta as you are trying to roll it but it was delicious. I froze some for later too!

4 users found this review helpful

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

I needed a quick and easy recipe for last nights dinner and this really fit the bill. Had no time to make my own sauce, so I just used jarred and jazzed it up a bit. I also used low fat ricotta cheese instead of cottage. I didn't really measure out the ingredients but it came together in a snap. Much easier and faster then making the traditional lasagna or stuffed shells. Family loved it Michele!

4 users found this review helpful

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Recipe Submitter:

Michele O'Sullivan

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Las Vegas, Nevada, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 404

Total Fat: 11.1g
Cholesterol: 78mg
Sodium: 1078mg
Total Carbs: 55.9g
Dietary Fiber: 6.1g
Protein: 23.8g

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