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.
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