This actually turned out pretty good.
Boil a box of lasagna noodles until soft.
You'll need about:
1/2-ish of a smaller bag of salad spinach leaves.
Roughly 12-16 oz. of sliced mushrooms.
2 small containers of Ricotta cheese. (Around 24-32 ounces total)
1 large container of cottage cheese. (24 ounce-ish)
1/2 cup Parmesan cheese-grated.
1 pkg. of fresh Basil
1/3 pkg of fresh Oregano.
(1) 24 oz. jar of pasta sauce. Plus a 14-15 ounce can of diced tomatoes.
Chop the spinach, basil and oregano and place in a large mixing bowl. Add the Ricotta, cottage cheese and Parmesan cheese. Mix well by hand.
Lay out a lasagna noodle and smear with the cheese mixture. Add evenly spaced sliced mushrooms and roll up. Place in large casserole dish as illustrated in the above photo. Cover with pasta sauce and diced tomato mixture and bake at 325-350 degrees for around 40 minutes. Check to see how it's looking after a half hour.
Serve and enjoy. The Ricotta makes this a hearty and satisfying meal.
(This recipe has been corrected from 2 twenty four ounce jars of pasta sauce to 1 twenty four ounce jar.)
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