Cheesy Lasagna Rolls
8 dry lasagna noodles
3 ounces shredded part-skim Mozzarella cheese (about 1 cup) plus 1 additional ounce
1 cup fat free cottage cheese
1 tablespoon dry Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 25-ounce jar low fat pasta sauce
Preheat oven to 375 degrees F. Coat a 9x13-inch baking pan with olive oil spray.
Cook lasagna noodles according to package directions. Drain and lay flat on a cotton kitchen towel.
In a medium bowl, combine 3 ounces Mozzarella, cottage cheese, Italian seasoning, garlic powder, salt and pepper. Spread about 3 tablespoons on one half of each lasagna noodle. Roll up lasagna noodles, cheesy end first.
Spread about 1/4 cup pasta sauce evenly over bottom of prepared baking pan. Place lasagna rolls in pan. Pour remaining sauce over rolls and sprinkle with remaining 1 ounce Mozzarella.
If making ahead, cover and refrigerate pan. Remove from refrigerator and bring to room temperature before baking. Bake 20 to 25 minutes, until hot and bubbly. Makes 4 large servings, 2 rolls each.