Lasagna - Spinach Rolls

Name: Lasagna - Spinach Rolls
Ingredients: 16 ounces lasagna Ronzoni curly edge; 2/3 cup red pepper chopped; 2/3 cup mushrooms chopped; 1/2 cup onion chopped; 2 tablespoons butter; cottage cheese 2 cups sm. curd; 20 ounces spinach chopped, thawed; 2 eggs slightly beaten; 6 tablespoons grated Parmesan cheese; 1 teaspoon pepper; 30 ounces tomato sauce; 2 teaspoons marjoram leaves; 1 teaspoon garlic powder; 2/3 cup mozzarella cheese shredded

14 ingredients

9 steps

Ingredients

16 ounces lasagna Ronzoni curly edge
2/3 cup red pepper chopped
2/3 cup mushrooms chopped
1/2 cup onion chopped
2 tablespoons butter
cottage cheese 2 cups sm. curd
20 ounces spinach chopped, thawed
2 eggs slightly beaten
6 tablespoons grated Parmesan cheese
1 teaspoon pepper
30 ounces tomato sauce
2 teaspoons marjoram leaves
1 teaspoon garlic powder
2/3 cup mozzarella cheese shredded

Directions

1

Cook noodles as directed, omitting salt; drain and pat dry.
2

Saute red pepper, mushrooms and onion in butter until tender.
3

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

Spread 1/3 cup filling on each noodle.
5

Roll up, place in greased 13 x 9 inch baking dish.
6

Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls.
7

Sprinkle with Mozzarella cheese and remaining Parmesan cheese.
8

Cover and bake at 350 degrees for 40 minutes.
9

Makes 12 rolls.