Lasagne Rolls

I love this recipe because it is so simple, but not much easier than assembling lasagne the regular way. However, I found the rolls filled up the pan so much better, and was definitely easier to serve, but not necessarily eat. It's hard to cut a roll with your fork. Usually I put way too much effort into Lasagne using a lot of ingredients. This came out delicious. Even my meat lover husband said "I wish we could have Lasagne every night."

1 package whole wheat Lasagne noodles
1 16 oz. bag of shredded mozzarella
2 16 oz. containers of cottage cheese
1 32 oz.(quart) jar of tomato sauce
Spinach, sauteed in oil with onions

Cook noodles according to directions, drain and rinse in cool water. Spread a thin layer of sauce on the bottom of a 13x9x2" lasagna glass baking dish. Lay out noodles and place some cooked spinach, cottage cheese, and mozzarella on each. Roll up and place in glass dish. Pour remaining sauce over all rolls. Sprinkle what fell out during the rolling process on top along with some extra mozzarella. Bake uncovered at 350 for 50 minutes. Let rest for 15 mintues. Makes 18 rolls, serves 6.