what's for dinner tonight: spinach lasagna roll-ups

I love all things with spinach. I made spinach burgers from a few months back, I put it in my pasta the other night, I even add spinach to my smoothies for an extra boost of green! I was so excited to make this recipe.

Ingredients:

20 oz. of pasta sauce, I used my penne a la Maggie sauce

10 lasagna noodles

15 oz of cottage cheese, I substitute cottage for ricotta, it's a healthier version

1/2 cup of shredded Parmesan 

1/2 cup of shredded Mozzarella

1 egg

10 oz of spinach, thawed and drained

Salt and pepper

Make the penne a la Maggie sauce, or just use canned pasta sauce! Preheat the oven to 350.

Make the lasagna noodles, according to the package. Make sure you season the water and add some olive oil to prevent the noodles from sticking to one another.

Meanwhile, combine the egg, spinach, cottage cheese, Parmesan cheese, salt and pepper.

Mix together.

When the noodles have finished cooking, drain the noodles and rinse with cold water. Set it into a bowl of cold water to stop the noodles from cooking any more. Once the noodles have cooled, drain again and pat then dry individually with paper towel. 

Ladle about 2 cups of sauce onto the bottom of a casserole dish.

Take one lasagna noodle on a flat surface, and spoon about 3 tablespoons of the filling onto the noodle.

Using your fingers, roll up the lasagna.

Arrange the rolls into the casserole dish.

Ladle a few more cups onto the tops of each roll, and add the shredded Mozzarella on top. Lay aluminum foil on top of the dish and bake for 20 minutes, then take the foil off and bake for an additional 15 minutes.

Enjoy! Nom, nom, nom...