Lasagna - Spinach Rolls

Lasagna - Spinach Rolls could be just the gluten free and primal recipe you've been looking for. This recipe serves 6. For $4.65 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 443 calories, 33g of protein, and 25g of fat. 1 person were glad they tried this recipe. Head to the store and pick up butter, marjoram leaves, parmesan cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From prepa

Ingredients

• 2 tablespoons butter
• 1 can mushrooms
• 30 oz tomato sauce
• 2 cups curd cottage cheese
• 16 oz ronzoni curly edge lasagna
• 2 eggs
• 1 teaspoon garlic powder
• 2 teaspoons marjoram leaves
• 0.75 pound mozzarella cheese
• 0.5 cup onion
• 0.5 cup parmesan cheese
• 6 servings bell pepper
• 0.6666667 cup bell pepper
• 20 oz spinach

Instructions

1. Cook noodles as directed, omitting salt; drain and pat dry. 2. Saute red pepper, mushrooms and onion in butter until tender. 3. Combine cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese, the sauteed vegetables and pepper; mix well. 4. Spread 1/3 cup filling on each noodle. 5. Roll up, place in greased 13 x 9 inch baking dish. 6. Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls. 7. 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.