Lasagna - Spinach Rolls

Photo: flickr user miikkahoo

Ingredients

1 (16 oz.) pkg. Ronzoni curly edge lasagna

2/3 cup red pepper, chopped

2/3 cup mushrooms, chopped

1/2 cup onion, chopped

2 tablespoons butter

2 cups sm. curd cottage cheese

2 (10 oz.) pkgs. chopped spinach, thawed

drained

2 eggs, slightly beaten

6 tablespoons grated Parmesan cheese

1 teaspoon pepper

2 (15 oz.) cans tomato sauce

2 teaspoons marjoram leaves

1 teaspoon garlic powder

2/3 cup Mozzarella cheese, shredded

Preparation

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.