Lasagna Rollups

• 12 pieces Lasagna Noodles
• 1 package Fresh Spinach (12 Oz)
• 3 cloves Garlic
• 12 ounces, weight Non Fat Cottage Cheese
• 3 Tablespoons Parmesan Cheese
• 2 cups Low Fat Mozzarella, Divided
• 3 dashes Oregano
• 1 jar (14 Oz. Size) Spaghetti Sauce

1. In a large pot start your lasagna noodles and cook until al dente.
2. I suggest adding a little oil to your water so that the noodles dont stick together.
3. In another medium size pot add some water, your fresh spinach and grate in the garlic.
4. Let them cook for about 5 minutes.
5. Remove the spinach and put in a blender and puree it.
6. Add the spinach puree to the cottage cheese, add your parmesan cheese, 1 cup of mozzarella and the oregano.
7. Mix together.
8. Take your lasagna noodle, lay it flat and spread about 1 or 2 tablespoons of the mixture across the noodle.
9. Roll the lasagna noodle up like you would a pin wheel sandwich.
10. Place in a 9x13 baking dish.
11. Follow the same steps for each additional noodle.
12. Once all of the noodle rolls are in the baking dish, pour your spaghetti sauce on top and then sprinkle the rest of the mozzarella cheese.
13. I cover with aluminum foil and place in the oven at 350 for 20 minutes and then uncover for the remaining 10.

lasagna noodles, fresh spinach, garlic, weight non fat, parmesan cheese, low fat mozzarella, oregano

Taken from tastykitchen.com/recipes/main-courses/lasagna-rollups/ (may not work)