Lasagna Rolls

Can use any vegetables you like
Nutrition per serving    (USDA % daily values)
CAL
302
FAT
42%
CHOL
23%
SOD
69%

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Ingredients for 5 servings

1 box whole wheat lasagna

1 bottle Ragu traditional sauce

1 container of small curd cottage cheese

1 block part skim mozzarella cheese

1/2 cup ci

1 block parmesan cheese

1/2 red pepper

1/2 green pepper

1/2 cup chopped onions

1/2 cup chopped mushrooms

1/2 cup chopped frozen spinach

1/2 jalapeño

Preparation

1.

Spinach- ring out as much water as possible. Put it in a bowl and put is in paper towels to remove ALL the water.

2.

Chop all of the vegetables very thin and put it in the skillet with a little bit of oil. Cook until soft. Crushed red pepper, black pepper, oregano.

3.

Set aside the vegetables and let cool

4.

In a different bowl, grate all the cheeses. After the vegetables have cooled, mix everything together. Chop the spinach (that is completely dry) and add to the mixture.

5.

In a pot, put the Ragu sauce and let it simmer let the water burn off and add cottage cheese. Cottage cheese small curd. Add some spices – black pepper, oregano

6.

Lay lasagna out, put thin layer, drizzle a little bit of sauce and mozzarella. Put sauce on bottom, pay down the rolls, cover entirely in sauce and put a little bit of cheese on each roll

7.

Cover with foil, poke holes and bake for 30 minutes until sauce on the bottom is boiling

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