Lasagna Rolls

Recipe Ingredients

6		Lasagna noodles - cooked, drained
1/4 cup	36g / 1.3oz	Mozzarella cheese - shredded
1/4 cup	36g / 1.3oz	Fontina cheese - grated
1 cup	146g / 5.1oz	Broccoli flowerets - cooked
1/2 cup	118ml	Mushrooms - sliced
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/4 cup	36g / 1.3oz	Fresh basil - chopped
1/4 cup	36g / 1.3oz	Fresh chives - chopped
1 lb	454g / 16oz	Cottage cheese
1		Spaghetti sauce
1/3 cup	48g / 1.7oz	Parmesan cheese - grated

Recipe Instructions

Combine mozzarella, fontina, 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-degree oven, then uncover and bake until brown and bubbly -- about 20 minutes more.

Source:
Elizabeth Powell

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