Ingredients:
1 283gram package frozen chopped spinach
8 lasagna noodles
1 large onion
1 medium green capsicum
Non stick coating
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 450gram can tomatoes
1 teaspoon dried basil
1 225gram can tomato sauce
1 teaspoon sugar
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 teaspoon ground nutmeg
Directions:
Cook spinach and lasagna noodles separately according to package directions. Drain and set aside. For the sauce, chop onion and green capsicum. Spray a cold large saucepan with nonstick spray coating; heat over medium heat. Add onion, green capsicum, mushrooms and garlic. Cook till vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar and 1/4 teaspoon pepper into the vegetables. Bring to the boil; reduce heat. Simmer, uncovered, 5 minutes or till slightly thickened.
Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, parmesan cheese, egg and nutmeg.
Spread scant 1/2 cup spinach mixture on each noodle. Roll each noodle, jelly-roll style, beginning at the short end. Spoon 1 cup of sauce mixture into a 30x19x5cm baking dish. Place rolls, seam down, in dish. Spoon on remaining sauce. Cover with plastic wrap; chill for 2 to 24hours.
Before serving, remove plastic wrap. Cover with foil; bake in a 190 degree oven for 40 to 45 minutes or until bubbly.
