Spinach Lasagna Rolls

By Pooh

Ingredients

• Nonstick Spray Coating
• 1 10-ounce package frozen chopped
• spinach, cooked and well drained
• 2 cups low-fat cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 beaten egg
• 1/8 teaspoon ground nutmeg
• 8 lasagna noodles, cooked and drained
• 1 large onion, chopped
• 1 medium green sweet pepper, chopped
• 2 cups sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 14 1/2-ounce can tomatoes,
• undrained and cut up
• 2 teaspoons snipped fresh basil or
• 1/2 teaspoon dried basil, crushed
• 1 8-ounce can tomato sauce
• 1/2 teaspoon sugar

Preparation

Step 1

Spray a 2-quart rectangular baking dish with nonstick coating; set aside.

For filling, in a bowl stir together the spinach, cottage cheese, Parmesan cheese, egg and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.

Cover with foil. Bake rolls in a 375 degree oven about 30 minutes or until heated through.

Meanwhile, for the sauce, spray an unheated 2- quart saucepan with nonstick coating. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until veggetables are tender. Stir in undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls.