8 lasagna noodles, prepared al dente
1c. fat free cottage cheese
2/3c. Veggie Shreds Parmesan, Mozzarella and Romano blend
2c. fresh baby spinach, chopped
1c. spaghetti sauce (your favorite brand, or homemade)
Spices to taste (I use salt, pepper and basil)
Preheat oven to 350 degrees.
Mix cottage cheese, 1/3c. Veggie Shreds, baby spinach, and spices.
Lay your noodles on the counter or cutting board and spread cheese mixture.
Roll noodles from bottom to top, and place in pan, side by side, touching. Pour tomato sauce over the rolls, and sprinkle the remaining 1/3c. Veggie Shreds over top.
Place pan in oven for 20-25 minutes, or until heated through.
Thanks Nicole, and good luck! Readers, give Nicole a thumbs up if you like this recipe!