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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Coat a 2-quart rectangular baking dish with cooking spray; set aside.
For filling, in medium bowl, stir together spinach, cottage cheese, Parmesan, egg and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam-sides down, in prepared dish.
Cover with foil. Bake rolls about 30 minutes or until heated through.
Meanwhile, for the sauce, coat a 2-quart saucepan with cooking spray; preheat over medium heat. Add onion, bell pepper, mushrooms and garlic. Sauté until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls.