Description
This recipe is a crowd pleaser. Very good change from the regular italian lasagna.
This recipe came out of a "hometown cooking magazine."
Ingredients
- Bulk Pork Sausage
- Green Onion
- Garlic Powder
- Pepper
- Low Fat Cottage Cheese
- Low-fat Cream Cheese
- Monterey Jack Cheese
- No-boil Lasagna Noodles
- Fresh Mushrooms
- All-purpose Flour
- Dried Tarragon
- Milk
- Butter
Instructions
- In a large skillet, cook sausage and onion until sausage is cooked through
- Drain well
- Stir in 1 / 4 teaspoons garlic powder and 1 / 8 teaspoons pepper
- Set aside
- For filling, combine cottage cheese, cream cheese, 1 / 2 cup of the montery jack cheese, 1 / 4 teaspoons garlic powder, and 1 / 8 teaspoons pepper
- Set aside
- Grease a 2-quart rectangular baking dish
- Set aside
- Place noodles on a clean surface
- Spread cheese filling evenly over noodles
- Sprinkle sausage mixture and mushrooms on top
- Roll up each noodle into a spiral
- Place lasagna rolls, seam sides down, in a prepared dish
- Set aside
- For sauce, in a small saucepan, melt butter
- Stir in flour, tarragon, and 1 / 8 teaspoons pepper
- Add milk
- Cook and stir until slightly thickened and bubbly
- Cook and stir 2 minutes more
- Remove from heat
- Stir in 1 / 2 cup of the cheese
- Pour sauce over the pasta spirals
- Cover and bake in a 350 degree oven for 25 minutes
- Remove cover
- Sprinkle with the remaining cheese, and bake 15 more minutes