Veggie Lasagna Rolls

Veggie Lasagna Rolls
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Calories 878 cals
Total Fat 26 g
Cholesterol 127 mg
Dietary Fiber 11 g
Sodium 1783 mg
Protein 42 g
Total Carbohydrate 121 g

Prep Time: 35 Minutes

Time to Table: 1 Hour 10 Minutes

Serves: 4


  • 6 lasagna noodles
  • 2 tablespoons olive oil
  • 3 cups chopped fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 9 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 1 cup Daisy Cottage Cheese
  • 1 beaten egg
  • 1 1/2 cup shredded Italian cheese blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounce jar marinara sauce


Heat the oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray. Cook the lasagna noodles according to the package directions; drain. Meanwhile, in a large skillet, cook and stir the oil, mushrooms, onion and garlic over medium-high heat for 8 to 10 minutes, until the onion is tender and the liquid has evaporated from the mushrooms. Remove from the heat and cool slightly. Stir in the spinach, tomatoes, cottage cheese, egg, Italian cheese, salt and pepper. Spread the marinara sauce in the bottom of the baking dish. Spread about 2/3 cup of the cheese mixture along each noodle to within1 inch of one end. Roll up from the filled end. Carefully cut the rolls in half crosswise with a sharp or serrated knife. Arrange the rolls, curly edges up, in the sauce. Cover with aluminum foil and bake for 35 to 45 minutes or until heated through.


Average Rating:
5 out of 0 5
Alice 07/29/2016

Your recipes sound and look good would like to try making the some of them.

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