Charlene's Recipe

Stuffed spinach rolls

Category: for the heart

Serves 4

vegetable oil spray
4 dried whole wheat lasagna noodle
10 oz frozen chopped spinach, thawed and squeezed dry
1 cup fat free or low fat cottage cheese
1 Tbsp dried basil, crumbled
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1 cup fat free, low sodium spaghetti sauce
1/2 cup shredded fat free or part skim mozzarella cheese
2 Tbsp shredded or grated Parmesan cheese

Preheat oven to 350 F. Lightly spray an 11x7x2 inch baking dish with vegetable oil spray.
Prepare noodles using package directions, omitting salt and oil. Drain well. Blot excess water with paper towels so spinach mixture will adhere to noodles and be easier to handle.
Meanwhile, in a medium bowl, stir together the spinach, cottage cheese, basil, salt and red pepper flakes.
To assemble, place noodles on a flat surface, such as a cutting board. Spread spinach mixture over each noodle. Starting at one short end, roll up each noodle. Place with seam side down in baking dish, leaving about 1/2 inch between rolls. Spoon spaghetti sauce over all. Sprinkle with mozzarella.
Bake for 25 minutes or until thoroughly heated. Remove from oven and sprinkle with Parmesan.