5-Cheese Pinwheel Lasagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
  • Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
  • Beat in the eggs, salt, and pepper.
  • Lift noodles one at a time from water and drain and pat dry with paper towel.
  • Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
  • Then starting at one end, roll the noodle up jelly-roll style.
  • Place seam-side down in a large casserole dish (I use like a 9 x 13).
  • Do each noodle this way until you have used up all the noodles.
  • They can touch in the casserole if you are running out of room.
  • Pour spaghetti sauce over each roll.
  • Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
  • Cover with foil.
  • Bake in a 350 degree oven for 40 minutes.
  • Uncover.
  • Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
  • You can add more or less cheese depending on your preference.
  • Bake an additional 5 to 10 minutes or until cheese melts.
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