- 2 cups marinara sauce
- 9 uncooked lasagna noodles
- 10 ounce package frozen chopped spinach, thawed and squeezed
- 15 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mozzarella cheese, shredded
Preheat oven to 350 F. Ladle about 1 cup marinara on the bottom of the pan. Cook noodles according to package directions until al dente. Combine spinach, cottage cheese, Parmesan, egg, salt, and black pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure the noodles are dry. Take 1-2 tablespoons of the cottage cheese mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle remaining sauce over the noodles and top each one with mozzarella cheese. Put foil over baking dish and bake for 40 minutes or until cheese melts . Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll.
This is an excellent recipe my vegetarian daughter-in-law loves and so does the rest of our family.