13 lasagna noodles, cooked al dente, well drained

1 jar good marinara sauce

 

1 tsp olive oil

1/4 cup red onion diced

3 garlic gloves minced

6 cups baby spinach, chopped

2 15- oz free ricotta cheese

1 1/2 cups low fat reduced shredded Mozzarella cheese

1 cup free cottage cheese

1 egg white

1 tsp dried basil

1/4 tsp salt

1/2 tsp black pepper

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley

 

Preheat oven to 425 degrees, add 1 1/4 cup marinara sauce to 9 x 12 casserole dish, sprayed with cooking oil

In a large skillet add oil & heat to medium low, add garlic & onions cook till tender, add chopped spinach & saute until wilted about 2 minutes

 

In large mixing bowl, combine garlic, onions, spinach, ricotta cheese, cottage cheese, 1 cup Mozzarella cheese, egg white, basil, salt, pepper & fresh parsley

 

On large work surface, like large cutting board, arrange lasagna noodles flat, add 1/4 cup cheese & spinach mixture to each noodle, spread evenly to cover noodles, Start rolling the noodle at the end closest to you.  Place lasagna rolls seam side down, in the prepared casserole dish, not touching, Evenly spread 1 cup of marinara sauce over all rolls, sprinkle with remaining Mozzarella & Parmesan.

 

Cover with foil & bake 20 minutes

Serve with nice green salad & fresh french bread.

So Yummy!