A new weeknight family favorite!
- 6 lasagna noodles
- 2 Tbsp. olive oil
- 3 c. chopped fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 9 oz. ackage frozen chopped spinach, thawed and squeezed dry
- 1/3 c.chopped oil-packed sun-dried tomatoes
- 1 c. Disy Cottage Cheese
- 1 beaten egg
- 1 1/2 c. shredded Italian cheese blend
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 24 oz. jar marinara sauce
Heat the oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray. Cook the lasagna noodles according to the package directions; drain. Meanwhile, in a large skillet, cook and stir the oil, mushrooms, onion and garlic over medium-high heat for 8 to 10 minutes, until the onion is tender and the liquid has evaporated from the mushrooms. Remove from the heat and cool slightly. Stir in the spinach, tomatoes, cottage cheese, egg, Italian cheese, salt and pepper. Spread the marinara sauce in the bottom of the baking dish. Spread about 2/3 cup of the cheese mixture along each noodle to within1" of one end. Roll up from the filled end. Carefully cut the rolls in half crosswise with a sharp or serrated knife. Arrange the rolls, curly edges up, in the sauce. Cover with aluminum foil and bake for 35 to 45 minutes or until heated through.