25 January 2011

Lasagne Rolls

12 fresh lasagna noodles (can use dried, but not instant type)
500g mince beef (can use chicken mince)
1 egg
375g low fat cottage cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried basil leaves
1 jar tomato pasta sauce

Pre-heat oven to 190 degrees Celsius. Brown the mince in a medium fry pan. Drain. Beat the egg and add the cottage cheese, mozzarella, parmesan and basil. Stir with a fork to combine. Add drained mince to half the pasta sauce. Cook noodles according to directions on the packet. Drain the noodles well and allow them to cool enough to handle. Lay the lasagna noodles out flat. Spread half the pasta sauce evenly over each of the noodles. Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered. Roll the lasagna from the short end tightly up over the filling.  Place the rolls seam side down into an ovenproof dish that has been lightly sprayed with cooking spray. Cover with remaining pasta sauce. Bake for 20 - 25 minutes until pasta is cooked and sauce is bubbling and heated through. Serves 6.

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