A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lasagna Rolls With Fontina Cheese and Broccoli
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- #37774
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 lasagna noodles, cooked and drained
1/4 cup mozzarella cheese, shredded
1/4 cup fontina cheese, grated
1 cup broccoli flowerets, cooked
1/2 cup mushrooms, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh chives, chopped
1 pound cottage cheese
1 jar (15 ounce size) spaghetti sauce
1/3 cup Parmesan cheese, grated
directions
Combine mozzarella, fontina, broccoli, mushrooms and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning if desired.
Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole.
Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated parmesan. Cover with foil.
Bake covered with foil 20 minutes in a 350 degrees F oven, then uncover and bake until brown and bubbly, about 20 minutes more.
added by
jewell06
nutrition data
Nutritional data has not been calculated yet.
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