Crockpot Lasagna Roll-Ups

[Guest guest]

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