9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
1 large container of cottage cheese
¼ cup parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
½ cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided
In a 9X13 baking dish, pour ½ of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup of the mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in pan.
Continue until all nine noodles are rolled.
Top with remaining sauce and mozzarella cheese.
If freezing, see directions below. Otherwise, bake at 350 degrees for 30 – 40 minutes.
Slightly undercook the noodles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen, cover the first half of baking.
Suzie will be presenting at the “Taste of Home Cooking School” September 11th, for more information visit www.standard.net/womensfair/.com