10 oz. frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (8 ounces) 2% cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
6 lasagne noodles, cooked and drained
2 cans (15 ounces each) seasoned tomato sauce for lasagna
Instructions
In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks.
Serving
Suggestions
Can substitute ricotta for cottage cheese, and chopped broccoli for spinach. Could also add crumbled sausage to the sauce.
Originally Submitted
3/2/2012
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