Roll Out the Lasagna
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
lasagna noodles
cooked |
*
|
| 1 | cup |
cottage cheese
creamed |
*
|
| 8 | ounces |
cream cheese
|
|
| 1 | large |
garlic cloves
minced and divided |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
divided |
|
| 6 | tablespoons |
Parmesan cheese
divided |
|
| 2 | cans |
soup, cream of tomato
undiluted |
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
lasagna noodles
cooked |
*
|
| 237 | ml |
cottage cheese
creamed |
*
|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | large |
garlic cloves
minced and divided |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
divided |
|
| 9E+1 | ml |
Parmesan cheese
divided |
|
| 2 | cans |
soup, cream of tomato
undiluted |
|
| 118 | ml |
water
|
|
| 5 | ml |
oregano
|
|
Directions
Cook noodles according to package directions and drain.
Arrange noodles overlapping ½ 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 inch or 13 x 9 inch).
Combine soup, water, oregano, and remaining garlic and pepper; pour over noodles.
Sprinkle with remaining Parmesan cheese.
Bake at 350℉ (180℃) F for 30 minutes.
Serve with additional Parmesan cheese.
