Tomato Lasagna Roll-Ups
8 Lasagna noodles
2 26-1/2 oz cans of pasta sauce or marinara sauce
2 cups Mozzarella cheese
1-3/4 cups cottage cheese
1-1/4 cup thawed & drained frozen spinach
1 lb hot Italian sausage
1 egg
1 small can chopped olives
2 Tbsp Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Brown sausage (remove casings if links) with crushed red pepper and pre-heat oven to 350° F.
Boil lasagna noodles per directions on package and lay flat on sheet of aluminum foil.
In a bowl, stir cottage cheese; egg; spinach; parmesan cheese; 1 cup mozzarella cheese; 1/2 chopped olives; 1/2 browned sausage; salt; pepper until well blended.
Spread mixture on lasagna noodles leaving about 1 inch clear on both ends, pour 1 can pasta/marinara in large lasagna pan.
Roll up lasagna noodles and place seam side down in lasagna pan, sprinkle with remaining mixture and sausage, then pour other can of pasta/marinara sauce over rolls covering everything.
Cover with aluminum foil and bake for 35 minutes (or until sauce boils and cheese melts).
Uncover and spread remaining mozzarella cheese and olives evenly over lasagna rolls and bake until cheese melts.
Leftovers can be frozen individually and hold up extremely well for several months.
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