Lasagna of the Cottage (Egg Roll Lasagna)

cottagecheeselasagna
Lower Calorie Lower Carbohydrates


About 8 Egg Roll Wraps (You can use lasagna noodles)
Shredd. Moz. Cheese
Red Sauce Spread:
1 lb. Ground Beef (93/7, Turkey may work)
-Browned, season with: 1tsp Parsley, 1/4tsp Oregano, 1/4tsp Basil.
1 and 1/2 jars RINALDI Meat Spaghetti Sauce *See Notes
1 can Basil Oregano Tomatoes, DRAINED WELL!
1 small Onion
1/4 tsp Garlic Powder
White Cheese Spread:
1.5c 2% Cottage Cheese
1/2c Grated Parmesan Cheese (Store shelf kind)
1/16 tsp Sea Salt
1c Spinach, chopped small

Preheat oven 375. Mix Cheese Spread ingredients together and place in fridge covered. Cook beef according to above. Add in sauce, tomatoes, onion, and garlic. Butter Flavor Cooking Spray glass pan. Add a little red sauce to bottom, smear around. Add 1 layer of eggrolls (You may cut to fit). Add 1/2 of Red Sauce. Layer with Moz. Cheese. Add another layer of eggroll. Spread on all the white cheese spread. Add another layer of eggroll. Top with rest of red sauce. Sprinkle Moz. cheese. Lightly pepper the top. Bake, covered, at 375 for 35 minutes. Remove foil, bake additional 10 minutes. Broil, if needed, to brown top. Allow to cool 10 minutes.
*Notes: 1 jar has worked in a pinch. Use the leftover sauce for Our Top O’ the Muffin Pizzas.
YOU CAN use lasagna noodles, as well. Or Healthier-ify it with zucchini or eggplant noodles. Check out our other lasagnas, as well

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