Spinach Lasagna Rolls

In a frying pan, sauté the chopped red bell pepper, mushrooms, and onion in butter until they are tender.

Ingredients

30 mL of Butter

240 mL of Mushrooms

120 mL of Onion

120 mL of Red Bell Pepper

2½ mL of Black Pepper

Equipment

Frying Pan

Chefs Knife

In a mixing bowl, combine the cottage cheese, spinach, eggs, 4 tablespoons of Parmesan cheese, the sautéed vegetables, and black pepper until well incorporated.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Black Pepper

475 mL of Cottage Cheese

120 mL of Parmesan Cheese

1 piece of Egg

275 g of Spinach

240 mL of Mozzarella Cheese

Equipment

Mixing Bowl

Spread approximately 1/3 cup of the filling onto each cooked lasagna noodle, roll them up tightly, and place them seam-side down in a greased 13x9 inch baking dish.

Ingredients

240 mL of Lasagna Noodles

Equipment

Casserole Dish

In a saucepan, heat the tomato sauce with marjoram, sugar, and garlic powder for 5 minutes, then pour the mixture evenly over the lasagna rolls.

Ingredients

240 mL of Lasagna Noodles

475 mL of Tomato Sauce

5 mL of Marjoram

5 mL of Sugar

5 mL of Garlic Powder

Equipment

Sauce Pan

Sprinkle the rolls with Mozzarella cheese and the remaining Parmesan cheese, cover the dish, and bake at 175°C for 40 minutes.

Ingredients

120 mL of Cottage Cheese

120 mL of Parmesan Cheese

240 mL of Mozzarella Cheese

Equipment

Oven

Aluminum Foil