2 An easy, one-dish dinner the whole family will enjoy after work during a hectic week.
Tags: Intermediate, One Hour, Entrées, Pasta & Noodles, Cheese, Vegetables, Eggs, Baking, Vegetarian, High Fibre| Serves: | 6 |
|---|---|
| Skill level: | Intermediate |
| Prep time: | 15 minutes |
| Cooking time: | 45 minutes |
| Total: | 60 * minutes |
* rest time= 10 minutes | |
| 1 pkg (142 g) | PC Organics Baby Spinach roughly chopped |
|---|---|
| 1 tub (250 g) | cottage cheese |
| 1 | egg, lightly beaten |
| 1 pkg (400 g) | PC Tre Formaggi Shredded Italian Cheese |
| 1 pkg (250 g) | PC Emilia Lasagna Traditional Italian Pasta Sheets |
| 1 jar (700 mL) | PC Pasta Sauce - Fire-Roasted Tomato |
1. Preheat oven to 350°F (180°C). Spray 13 X 9-inch (3 L) glass
baking dish with cooking spray.
2. In bowl, stir together spinach, cottage cheese, egg, and half of shredded cheese.
3. Spread a generous ¼ cup (50 mL) filling over each lasagne noodle; starting from short end of
noodle, roll up like a pin wheel. Place in prepared pan, seam side down, in two rows of six.
Pour pasta sauce over rolls. Sprinkle with remaining shredded cheese.
4. Bake uncovered in centre of oven for 35 to 45 minutes or until bubbling and cheese is
browned. Allow to rest 10 minutes before serving.
Substitute arugula for the spinach for a more sophisticated version.
| Per serving |
| 470 calories |
| 21 g fat |
| 1200 mg sodium |
| 40 g carbohydrates |
| 6 g fibre |
| 30 g protein |
PC Vegetable Lasagna with 7 Cheeses
Average Rating 
Based on 264 
