Lasagna Vegetable Roll

• 1 (16 oz.) pkg. curly lasagna
• 2/3 c. chopped mushrooms
• 1/2 c. onion, chopped fine
• 2 Tbsp. margarine
• 2 c. small curd cottage cheese
• 2 (10 oz.) pkg. frozen, chopped spinach
• 3 large carrots, peeled and coarsely grated
• 2 eggs, slightly beaten
• 1 tsp. pepper
• 2 (15 oz.) cans tomato sauce
• 1 tsp. oregano leaves
• 1 tsp. marjoram leaves
• 1 tsp. sugar
• 1/2 tsp. garlic powder
• 2/3 c. shredded Mozzarella cheese
• 6 Tbsp. grated Parmesan cheese

1. Cook noodles as directed, omitting salt.
2. Drain and pat dry. Saute mushrooms and onions in margarine, until tender.
3. Combine cottage cheese, spinach, carrots, eggs and 4 tablespoons Parmesan cheese.
4. Add mushrooms and onions and pepper.
5. Mix well.
6. Spread 1/3 cup filling along each noodle.
7. Roll up and place in 13 x 9-inch baking dish.

curly lasagna, mushrooms, onion, margarine, cheese, frozen, carrots, eggs, pepper, tomato sauce, oregano, marjoram leaves, sugar, garlic powder, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727759 (may not work)