Lasagna Rolls - cooking recipe

Ingredients
    6 lasagna noodles, cooked and drained
    1/4 c. Mozzarella cheese, shredded
    1/4 c. Fontina cheese, grated
    1 c. broccoli flowerets, cooked
    1/2 c. mushrooms, sliced
    1/4 c. fresh parsley, chopped
    1/4 c. fresh basil, chopped
    1/4 c. fresh chives, chopped
    1 lb. cottage cheese
    1 (15 oz.) jar spaghetti sauce
    1/3 c. Parmesan cheese, grated
Preparation
    Combine cheeses, broccoli, mushrooms and herbs in food processor and chop coarsely.
    Add cottage cheese just to blend. Add more seasoning if desired.
    Oil flat bottomed casserole large enough to hold rolled lasagna in one layer.
    Pour 1/2-inch of the spaghetti sauce on bottom of casserole.
    Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole.
    Cover with remaining sauce.
    Sprinkle with grated Parmesan.
    Cover with foil. Bake covered with foil 20 minutes in a 350\u00b0 oven, then uncover and bake until brown and bubbly, about 20 minutes more.

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