LASAGNA ROLL UP

Lasagna Roll-Ups

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6 lasagna noodles
1 1/2 c. mozzarella cheese, shredded
1 egg, beaten
3/4 c. cottage cheese, low fat
12 canadian bacon
12 jumbo olives, chopped
1 c. spaghetti sauce
dried parsley
pepper
1 tsp. garlic powder
1/2 tsp. sea salt

Place pot on stove with water to boil noodles. Cook them until they are al dente. Drain water.

Put waxed paper on counter and put a coating of cooking spray on it. This will keep your pasta from sticking to the paper.

Lay each of the 6 noodles down, leaving some space between them to work with.

Pre-heat oven 350°.

Combine the egg, seasonings, cottage cheese and 1 cup mozzarella cheese in a bowl until mixed well.

Take about 3 Tbsp. of the filling and spread onto each of the 6 noodles. Be sure to spread it from one end to the other.

Toss chopped olives on each noodle, being sure to scatter from one end to the other.

Lay canadian bacon on each noodle in 3 places. Something like both ends and the middle will work. Sprinkle some dry parsley on each one.

Pour 1/4 c. on bottom of pan.

Grab the end of one noodle and carefully begin rolling as tight as you can without squishing the filling out.

With the seam down and on their side in the pan, place each roll up in pan leaving a few inches of space between them.

Drizzle remaining spaghetti sauce over each roll up. Be sure to spoon it down each end of the roll so there will be no plain noodle showing. This will cause your pasta to dry out and be tough.

Top with remaining shredded cheese.

Place into oven and bake for 30-35 minutes. Remove and allow to rest for 5 minutes before serving.

Serves: 6 rolls
Calories: 337

NOTE: To make this vegetarian, leave meat out
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