Lasagna Rolls

What does the Lord require of you but to do justice, and to love kindness, and to walk humbly with your God.

Micah 6:8

So I have a new weekly theme...atleast once a week I will cook a new recipe or do a new craft and post the results and pics. Sound fun?

So to get started I made lasagna rolls for dinner. It was easy to make and really good. This is like a veggie on cause no meat :)

The rolls:

1 (15-ounce) container small curd cottage cheese or ricotta (I prefer cottage cheese)
1 (10-ounce) package frozen or chopped spinach, thawed, squeezed dry (I used canned cause I didn't have any frozen
1 cup plus 2 tablespoons grated Parmesan
1 bag of shredded mozzarella

1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce (two small cans of tomatoe sauce, one small can of tomatoe paste, one tomatoe can of water, and garlic salt, garlic powder, parsely, oregano, thyme, however you like your sauce. Simmer all while preparing the rolls)

• Preheat oven 450 degrees
• Boil lasagna noodles according to package with 1 to 2 TBSP of oil so they dont stick
• Combine all ingrediants for sauce and simmer while making the rolls
• Thawn and drain spinache or just drain if in can
• Combine cottage cheese, spinache, 1 cup of mozzerella, 1 cup of parmesan, egg, and dash of garlic powder and mix well
• Drain noodles and lay out straight
• Spray a 13x9 baking dish and then add a small amount of sauce to the bottom so rolls dont stick
• Spoon and spread about 3 TBSP of filling on a noodle and then roll and place seam down in pan
• After all are rolled and in the pan pour rest of sauce on each roll and then top with the rest of the mozzerella cheese
• Cover with foil and back for 20 minutes
• Then take cover off and bake for addition 10-15 minutes until cheese is golden and bubbly
• When done let set for 10 minutes and then enjoy