Spinach Lasagna Rolls

Submitted by Starscr292

This recipe freezes well for individual servings

 

1 10-oz pkg. frozen chopped spinach
8 lasagna noodles
1 large onion, chopped
1 med. green pepper, chopped
2 c. sliced fresh mushrooms
2 cloves garlic, minced
1 16-oz. can tomatoes
1/2 tea. dried basil
1 8-oz. can tomato sauce
1/2 tea. sugar
1/4 tea. black pepper
2 c. low-fat cottage cheese
1/2 c. grated parmesan cheese
1 egg or the equivalent amount of Egg Beaters
1/8 tea. ground nutmeg

Cook spinach and lasagna noodles seperately according to the package directions.  Drain and set aside.  For the sauce, spray a large saucepan with nonstick cooking spray; over medium heat sautee onion, green pepper, mushrooms and garlic until tender.  Cut up tomatoes and crush basil.  Stir undrained tomatoes, basil, tomato sauce, sugar and pepper into sauteed vegetables.  Bring to boil; reduce heat and simmer uncovered 5-10 minutes or until slightly thickened.

For filling, stir together cooked, drained spinach, cottage cheese, parmesan cheese, egg and nutmeg.  Spread a scan 1/2 cup spinach mixture on each noodle.  Roll up each noodle, jellyroll style, beginning at short end.  Spoon 1 cup of sauce into a baking dish.  Place rolls seam side down in dish.  Spoon remaining sauce over rolls. 

Cover with plastic wrap and chill 2-24 hours.

Remove plastic wrap and cover with foil.  Bake at 375 degrees for 40-45 minutes or until bubbly.