Tuesday, May 5, 2009

Cheesy Lasagna Rolls

These are a variation of a recipe found here. Simple and easy to assemble within the 45 minute time constraint of our class. (I'm one of the few in the building pretty excited for block schedule next year!) This recipe makes enough for 8 hungry teenagers! We sprinkled a little extra of the shredded cheese on top, too. You could easily add meat to these--shredded chicken would be great with the white "sauce" inside.
Cheesy Lasagna Rolls
16 lasagna noodles
2 cups cottage cheese
1/2 c shredded mozzarella
1/2 c shredded parmesan
1 T plus 1 t dried oregano
2 t dried thyme
Pepper to taste
6 cloves garlic, minced
2 cups fresh spinach, chopped fine
2 eggs
2 jars of pasta sauce (we used 1.5 of the "regular" sized spaghetti sauce cans)

Preheat oven to 350.Cook your noodles according to directions until just slightly under cooked. They will cook more in the oven.Combine the cheese in a bowl. Measure out ¼ cup of the mixture and set aside. Mix the remaining ingredients (except for the pasta sauce), into the cheese mixture.
Remove the noodles from the water, and set on a sprayed or lined baking sheet - do not overlap or they will stick together.Prep two 8"x8" baking dishes with oil, then adding a thin layer of pasta sauce to the bottom of each.Take about 2-3 tablespoons of the cheese mixture, and spread it over a lasagna noodle. Roll the noodle and place it in the baking dish seam side down. Repeat with remaining noodles. Top the lasagna rolls with the remainder of the pasta sauce. Then sprinkle on the reserved mozzarella and parmesan cheese. Wrap the baking dish with aluminum foil and cook for 30 minutes. Remove the foil and cook another 10 minutes, or until cheese is melted and starting to turn golden.