Lasagna Roll-ups

1 package (10oz) Frozen chopped spinach, thawed and squeezed dry (I used a little more just because I was trying to make it a little healthier)

1 Cup (4oz) Shredded Part-skim mozzarella cheese

1 Cup (8oz) Small-curd cottage cheese

3/4 cup Paresan cheese (divided)

1 egg lightly beaten

6 Lasagna noodles, cooked and drained

2 Cans (15oz each) seasoned tomato sauce (I used 2 can of plain tomato sauce then seasond it just like I do spagetti only without the meat)

While boiling the water and cooking the noodles season the tomato sauce and let it simmer.

Then mix the spinach, mozzarela, cottage cheese, 1/2 cup parmesan and egg. Then set it off to the side until the noodles are ready.

Preheat oven to 350

Grease 7x11 inch dish and put a thin layer of the sauce on the bottom.

Once the noodles are done cool them down in cold water then pull them out one at a time and spoon 1/3 cup of the mixture evenly onto each noodle. Roll noodle up and place seam side down in the dish and use a toothpick to hold in place. Once all noodles are filled and rolled pour tomato sauce over the roll ups. Cover with foil and bake for 30 minutes or until sauce is bubbling. Once it is done sprinkle with remaing parmesan cheese, remove toothpicks and enjoy.

*The recipe actually says to make the noodle roll ups the night before and let them sit in the fridge over night. Then let them set out of the fridge for 30 minutes, pour sauce over, then bake. I didn't do that, but if you were having company over or taking them for a pot luck it would save time the day of.

Nutrition Facts

1 Roll up equals 307 Calories, 8 g fat (5g saturated fat), 59 mg cholesterol, 1,205 mg sodium, 37 g carbohydrate, 4g fiber, 21g protein,