Tomato Lasagna Roll-Ups
8 Lasagna
noodles
2 26-1/2 oz cans of pasta sauce or marinara sauce
2 cups Mozzarella cheese
1-3/4 cups cottage cheese
1-1/4 cup thawed & drained frozen spinach
1 lb
hot Italian sausage
1 egg
1 small can chopped olives
2 Tbsp Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Brown sausage (remove casings if links) with crushed red pepper and pre-heat
oven to 350° F.
Boil lasagna noodles per directions on package and lay flat
on sheet of aluminum foil.
In a bowl, stir cottage cheese; egg; spinach; parmesan
cheese; 1 cup mozzarella cheese; 1/2 chopped olives; 1/2 browned sausage; salt;
pepper until well blended.
Spread mixture on lasagna noodles leaving about 1 inch clear
on both ends, pour 1 can pasta/marinara in large lasagna pan.
Roll up lasagna noodles and place seam side down in lasagna
pan, sprinkle with remaining mixture and sausage, then pour other can of
pasta/marinara sauce over rolls covering everything.
Cover with aluminum foil and bake for 35 minutes (or until
sauce boils and cheese melts).
Uncover and spread remaining mozzarella cheese and olives
evenly over lasagna rolls and bake until cheese melts.
Leftovers can be frozen individually and hold up extremely
well for several months.
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