Lasagna Rolls

11 ingredients
8 steps

Ingredients

  • 6 lasagna noodles, cooked and drained
  • 1/4 c. Mozzarella cheese, shredded
  • 1/4 c. Fontina cheese, grated
  • 1 c. broccoli flowerets, cooked
  • 1/2 c. mushrooms, sliced
  • 1/4 c. fresh parsley, chopped
  • 1/4 c. fresh basil, chopped
  • 1/4 c. fresh chives, chopped
  • 1 lb. cottage cheese
  • 1 (15 oz.) jar spaghetti sauce
  • 1/3 c. Parmesan cheese, grated

Directions

  1. 1
    Combine cheeses, broccoli, mushrooms and herbs in food processor and chop coarsely.
  2. 2
    Add cottage cheese just to blend. Add more seasoning if desired.
  3. 3
    Oil flat bottomed casserole large enough to hold rolled lasagna in one layer.
  4. 4
    Pour 1/2-inch of the spaghetti sauce on bottom of casserole.
  5. 5
    Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole.
  6. 6
    Cover with remaining sauce.
  7. 7
    Sprinkle with grated Parmesan.
  8. 8
    Cover with foil. Bake covered with foil 20 minutes in a 350° oven, then uncover and bake until brown and bubbly, about 20 minutes more.

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