Lasagna Spinach Roll-Ups

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons butter
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped fresh mushrooms
• 1/2 cup chopped onion
• 2 cups small curd cottage cheese
• 2 (10 ounce) packages frozen chopped spinach
• 2 eggs, lightly beaten
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon black pepper
• 2 (15 ounce) cans tomato sauce
• 2 teaspoons dried marjoram
• 1 teaspoon white sugar
• 1/2 teaspoon garlic powder
• 2/3 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.

In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.

In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.

Spread 1/3 cup filling on each noodle. Roll up and place in greased 9×13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.