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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is a crowd pleaser. Very good change from the regular Italian Lasagna. This recipe came out of a Hometown Cooking Magazine. Ingredients:
1 lb spicy bulk pork sausage |
1/2 cup chopped green onion |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
1 cup low fat cottage cheese |
1 (4 ounce) low-fat cream cheese |
1 1/2 cups monterey jack cheese, shredded |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
1 (17 ounce) frozen no-boil lasagna noodles, thawed |
1/2 cup fresh mushrooms, chopped |
1 tablespoon all-purpose flour |
1/8 teaspoon dried tarragon |
1/8 teaspoon pepper |
1 cup milk |
1 tablespoon butter |
Directions:
1. In a large skillet, cook sausage and onion until sausage is cooked through; drain well.
2. Stir in 1/4 teaspoons garlic powder and 1/8 teaspoons pepper; set aside.
3. For filling, combine cottage cheese, cream cheese, 1/2 cup of the Montery jack cheese, 1/4 teaspoons garlic powder, and 1/8 teaspoons pepper; set aside.
4. Grease a 2-quart rectangular baking dish; set aside.
5. Place noodles on a clean surface. Spread cheese filling evenly over noodles. Sprinkle sausage mixture and mushrooms on top. Roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in a prepared dish; set aside.
6. For sauce, in a small saucepan, melt butter. Stir in flour, tarragon, and 1/8 teaspoons pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/2 cup of the cheese. Pour sauce over the pasta spirals.
7. Cover and bake in a 350 degree oven for 25 minutes. Remove cover; sprinkle with the remaining cheese, and bake 15 more minutes.
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