Roll Out The Lasagna
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Grains, To post | 4 | Servings |
INGREDIENTS
| 10 | Lasagna Noodles, cooked | |
| 1 | c | Creamed Cottage Cheese |
| 1 | 8 Oz Cream Cheese | |
| 1 | Clove, Large Garlic minced | |
| & divided | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper, divided |
| 6 | T | Parmesan Cheese, divided |
| 2 | Cream Of Tomato Soup | |
| undiluted | ||
| 1/2 | c | Water |
| 1 | t | Oregano |
INSTRUCTIONS
1974 Cook noodles according to package directions and drain. Arrange noodles overlapping 1/2 inch in a rectangle. Combine cottage cheese, cream cheese, half the garlic, half the pepper, and half the Parmesan cheese. Spread mixture on noodles. Roll as for jelly roll. Place roll in a shallow baking dish (10" x 6" or 13" x 9" ). Combine soup, water, oregano, and remaining garlic and pepper; pour over noodles. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30 minutes. Serve with additional Parmesan cheese. Serves 4. Note This is intended to be a meatless dish, but is very good with meat balls which have been seasoned with Italian seasoning. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. billspa@icanect.net Recipe by: Mrs. William C. Payne Posted to MC-Recipe Digest V1 #693 by Bill Spalding <billspa@icanect.net> on Jul 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 9.1mg
Sodium: 533.7mg
Potassium: 565.6mg
Carbohydrates: 87.2g
Fiber: 2.7g
Sugar: 20.7g
Protein: 18.9g