Spinach and Cheese Lasagna Rolls |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (8 ounces) 2% cottage cheese |
3/4 cup grated parmesan cheese, divided |
1 egg, lightly beaten |
6 lasagna noodles, cooked and drained |
2 cans (15 ounces each) seasoned tomato sauce for lasagna |
Directions:
1. In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
2. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
4. Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks. Yield: 6 servings.
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