Lasagna - Spinach Rolls

• 16 ounces lasagna Ronzoni curly edge
• 2/3 cup red pepper chopped
• 2/3 cup mushrooms chopped
• 1/2 cup onion chopped
• 2 tablespoons butter
• cottage cheese 2 cups sm. curd
• 20 ounces spinach chopped, thawed
• 2 eggs slightly beaten
• 6 tablespoons grated Parmesan cheese
• 1 teaspoon pepper
• 30 ounces tomato sauce
• 2 teaspoons marjoram leaves
• 1 teaspoon garlic powder
• 2/3 cup mozzarella cheese shredded

1. Cook noodles as directed, omitting salt; drain and pat dry.
2. Saute red pepper, mushrooms and onion in butter until tender.
3. Combine cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese, the sauteed vegetables and pepper; mix well.
4. Spread 1/3 cup filling on each noodle.
5. Roll up, place in greased 13 x 9 inch baking dish.
6. Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls.
7. Sprinkle with Mozzarella cheese and remaining Parmesan cheese.
8. Cover and bake at 350 degrees for 40 minutes.
9. Makes 12 rolls.

red pepper, mushrooms, onion, butter, cottage cheese, eggs, parmesan cheese, pepper, tomato sauce, marjoram leaves, garlic, mozzarella cheese

Taken from www.yummly.com/recipe/Lasagna---Spinach-Rolls-1661685 (may not work)