Baked lasagna noodles with a broccoli and cheese filling, topped with marinara sauce and mozzarella. |
Equipment
- Microwave
Ingredients
- 12 whole-grain lasagna noodles
- One (10-ounce) package frozen chopped broccoli
- 2 green onions, sliced
- 2 cups 1% milkfat cottage cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- 2 cups prepared marinara sauce
- 1 cup part-skim mozzarella, shredded
Instructions
- Preheat oven to 350 F.
- Fill a large pot with water and bring to a boil.
- Add lasagna noodles to the water. Boil for 8-10 minutes, stirring continuously for the first 2 minutes to prevent noodles from sticking together. Drain.
- While lasagna noodles are cooking, put broccoli into microwave-safe dish, cover and cook for 3 minutes.
- Add green onion to broccoli and microwave for another 2 minutes. Drain well.
- In another bowl, combine cottage cheese, Parmesan, salt and egg. Add drained broccoli and green onions.
- Place the cooked noodles on wax paper. Evenly spread cheese and broccoli mixture on each noodle.
- Carefully roll up each noodle.
- Using a 9-by-13-inch baking dish, spread about two-thirds of the marinara sauce on the bottom of the dish.
- Arrange the rolled noodles in the baking dish with their seams down.
- Top with remaining sauce and cover with foil. Bake for 25 minutes.
- Remove from oven, pull back foil and sprinkle rolls with mozzarella.
- Cover and continue baking for another 10 minutes until cheese melts.