Name: Spinach Lasagna Rolls recipe by Vanitha Bhat at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: FOR THE SAUCE:; 4 large tomatoes; 2 medium onions, chopped; 1 teaspoon garlic, grated or finely chopped; 2 or more (if you want spicy) green chillies or jalapenos, finely chopped; 8 to 10 button mushrooms, chopped; 1 medium bell pepper, chopped; 1 teaspoon oregano; ¼ teaspoon Italian seasoning; ½ cup canned or 1 carton of tomato puree; 2 tablespoons oil (preferably olive oil); 1 teaspoon sugar; Salt to taste; FOR THE LASAGNA ROLLS:; 8 sheets of lasagna; FOR THE SPINACH-COTTAGE CHEESE FILLING:; 1 1/2 to 2 cups cottage cheese (depending upon how much filling you like); 1 cup mozzarella cheese, grated plus half cup for topping; 1/4 cup grated Parmesan cheese/powder; 1 ½ cups to 2 cups of cooked spinach, squeezed dry or 1 to 2 packets (10 oz) of frozen spinach, squeezed dry; 1 tsp crushed red chillies; 1/2 tsp dried oregano/Italian seasoning; ½ teaspoon black pepper; TO SERVE:; Basil leaves (optional); Grated Parmesan cheese (optional but tastes awesome!!)

Ingredients Serving: 4

FOR THE SAUCE:
4 large tomatoes
2 medium onions, chopped
1 teaspoon garlic, grated or finely chopped
2 or more (if you want spicy) green chillies or jalapenos, finely chopped
8 to 10 button mushrooms, chopped
1 medium bell pepper, chopped
1 teaspoon oregano
¼ teaspoon Italian seasoning
½ cup canned or 1 carton of tomato puree
2 tablespoons oil (preferably olive oil)
1 teaspoon sugar
Salt to taste
FOR THE LASAGNA ROLLS:
8 sheets of lasagna
FOR THE SPINACH-COTTAGE CHEESE FILLING:
1 1/2 to 2 cups cottage cheese (depending upon how much filling you like)
1 cup mozzarella cheese, grated plus half cup for topping
1/4 cup grated Parmesan cheese/powder
1 ½ cups to 2 cups of cooked spinach, squeezed dry or 1 to 2 packets (10 oz) of frozen spinach, squeezed dry
1 tsp crushed red chillies
1/2 tsp dried oregano/Italian seasoning
½ teaspoon black pepper
TO SERVE:
Basil leaves (optional)
Grated Parmesan cheese (optional but tastes awesome!!)

Instructions

There are three steps involved in making these rolls; the sauce, filling and the lasagna sheets.
TO MAKE THE SAUCE: In a blender, make a puree of the tomatoes and half the onions without adding water. In a large deep pan, on medium, heat the oil. Add the rest of the chopped onions, garlic and green chillies and sauté for about 2 mins.
Stir in the mushrooms and bell pepper and sauté for about a minute more. Add the oregano and Italian seasoning and fry for a few seconds. Pour in the blended tomatoes and onions , any water if needed, salt and sugar and mix through.
Bring to boil, taste the sauce and if needed, add more salt or sugar to balance the flavors to your choice. Add more green chillies, if you need to make the sauce more spicy. Reduce heat and simmer for about 10 to 15 minutes until thick.
FOR THE LASAGNA SHEET ROLLS: Cook the lasagna sheets al dente according to manufacturer instructions. Drain and spread each sheet on a foil-lined pan, individually.
FOR THE FILLING: Mix the spinach, cottage cheese, mozzarella cheese, Parmesan, crushed red chillies, oregano/Italian seasoning, pepper and keep aside.
TO ASSEMBLE THE LASAGNA ROLLS: Preheat oven to 350 degrees Fahrenheit. Spread the filling evenly over all the lasagna sheets and carefully roll each sheet tightly. Take care to not overfill the rolls.
In a large baking pan, pour a layer of the sauce at the bottom. Place all the filled rolls carefully over the sauce, seam side down. Ladle sauce over the rolls and top them with the remaining ½ cup of mozzarella cheese.
Cover the baking pan with foil and bake in a preheated oven for 30 to 40 minutes or until cheese melts. Serve hot with added sauce on the side and if preferable, a sprinkling of grated Parmesan cheese.

Similar Recipes