Veggie Lasagna Rolls
Prep Time
35mins
Time to Table
1hr 10mins
Serves
4
Ingredients
- 6 lasagna noodles
- 2 tablespoons olive oil
- 3 cups chopped fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 9 ounce package frozen chopped spinach, thawed and squeezed dry
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 1 cup Daisy Cottage Cheese
- 1 beaten egg
- 1 1/2 cup shredded Italian cheese blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounce jar marinara sauce
Ingredients
- 6 lasagna noodles
- 2 tablespoons olive oil
- 3 cups chopped fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 9 ounce package frozen chopped spinach, thawed and squeezed dry
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 1 cup Daisy Cottage Cheese
- 1 beaten egg
- 1 1/2 cup shredded Italian cheese blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounce jar marinara sauce
Directions
- Heat the oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray.
- Cook the lasagna noodles according to the package directions; drain.
- Meanwhile, in a large skillet, cook and stir the oil, mushrooms, onion and garlic over medium-high heat for 8 to 10 minutes, until the onion is tender and the liquid has evaporated from the mushrooms. Remove from the heat and cool slightly.
- Stir in the spinach, tomatoes, cottage cheese, egg, Italian cheese, salt and pepper.
- Spread the marinara sauce in the bottom of the baking dish. Spread about 2/3 cup of the cheese mixture along each noodle to within1 inch of one end. Roll up from the filled end. Carefully cut the rolls in half crosswise with a sharp or serrated knife.
- Arrange the rolls, curly edges up, in the sauce. Cover with aluminum foil and bake for 35 to 45 minutes or until heated through.
- Calories:878
- Cholesterol:127
- Dietary Fiber:11
- Protein:42
- Sodium:1783
- Total Carbohydrate:121
- Total Fat:26
