Lasagna Vegetable Roll - cooking recipe

Ingredients

1 (16 oz.) pkg. curly lasagna
2/3 c. chopped mushrooms
1/2 c. onion, chopped fine
2 Tbsp. margarine
2 c. small curd cottage cheese
2 (10 oz.) pkg. frozen, chopped spinach
3 large carrots, peeled and coarsely grated
2 eggs, slightly beaten
1 tsp. pepper
2 (15 oz.) cans tomato sauce
1 tsp. oregano leaves
1 tsp. marjoram leaves
1 tsp. sugar
1/2 tsp. garlic powder
2/3 c. shredded Mozzarella cheese
6 Tbsp. grated Parmesan cheese

Preparation

Cook noodles as directed, omitting salt.
Drain and pat dry. Saute mushrooms and onions in margarine, until tender.
Combine cottage cheese, spinach, carrots, eggs and 4 tablespoons Parmesan cheese.
Add mushrooms and onions and pepper.
Mix well.
Spread 1/3 cup filling along each noodle.
Roll up and place in 13 x 9-inch baking dish.