Lasagna - Spinach Rolls
Lasagna - Spinach Rolls could be just the gluten free and primal recipe you've been looking for.
- Servings: 6
- Total cooking time:
Ingredients:
- 2 tablespoons butter
- 1 can mushrooms
- 2 (15 oz.) cans tomato sauce
- 2 cups curd cottage cheese
- 1 (16 oz.) pkg. Ronzoni curly edge lasagna
- 2 eggs, slightly beaten
- 1 teaspoon garlic powder
- 2 teaspoons marjoram leaves
- 3/4 pound mozzarella cheese
- 1/2 cup onion, chopped
- 1/2 cup grated Parmesan cheese
- pepper
- 2/3 cup red pepper, chopped
- 2 (10 oz.) pkgs. chopped spinach, thawed
Instructions:
- Cook noodles as directed, omitting salt; drain and pat dry.
- Saute red pepper, mushrooms and onion in butter until tender.
- Combine cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese, the sauteed vegetables and pepper; mix well.
- Spread 1/3 cup filling on each noodle.
- Roll up, place in greased 13 x 9 inch baking dish.
- Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls.
- Sprinkle with Mozzarella cheese and remaining Parmesan cheese. Cover and bake at 350 degrees for 40 minutes. Makes 12 rolls.This lasagna is my favorite. I have made it often, as I find it goes with any dinner. Also it can be prepared in advance and frozen.
