Guest guest Posted August 27, 2007 Report Share Posted August 27, 2007 TNT These Lasagna Roll-Ups placed on end in the crockpot look like flowers. Not only pretty but delicious. 12 Lasagna noodles 1 24 oz.(680g)size jar of your favorite spaghetti sauce. I used Bertolli's Organic traditional. Or substitute your own favorite recipe for sauce. Place 1/2 of sauce in crock pot and turn to high setting. Filling: 1 1/4 cup non fat or low fat cottage cheese 1 cup cheddar cheese-shreaded 1/2 cup Monteray Jack cheese-shreaded 1/2 cup Parmesean Cheese -grated (reserve for topping) 2 cups broccoli-cooked,drained and chopped 1/4 teaspoon salt 1 teaspoon Italian seasoning 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon black pepper Beat cottage cheese until smooth, mix in cheddar cheese, Jack cheese,salt, garlic powder,onion powder,Italian seasoning,pepper and chopped broccoli. Cover and refrigerate while you prepare lasagna noodles This gives the filling time to absorb the flavor of the spices. Cook lasagna noodles until tender. Drain and rinse with cold water. Place two tablespoons of filling at the end of each lasagna noodle , sprinkle with parmesean cheese and roll up like a jelly roll. Stand upright in crock pot. My large crock pot held all noodles perfectly. Cover with remaining sauce.. Note: You can reserve 1/4 cup shreaded cheese to sprinkle over tops of roll ups. Bake 30 min. or until thourghly heated and cheese is melted. Deanna in Colorado Quote Link to comment Share on other sites More sharing options...
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