Feta & Spinach Lasagna Rolls

Ingredients:

makes 12 entrees, 6-8 rolls each

7 boxes lasagna noodles
36 oz crumbled feta cheese
48 oz. lowfat cottage cheese
48 oz. part-skim ricotta cheese
1 1/2 c. shredded asiago cheese
1 1/2 c. parmesan cheese
4 tsp. black pepper
22 1/2 oz. frozen chopped spinach

How to:
Boil noodles until flexible enough to roll but not completely cooked. Meanwhile, mix feta, cottage cheese, ricotta, asiago, parmesan, and pepper in a large bowl. Stir in spinach.
Place partially cooked noodles on a clean work surface in a single layer (do not overlap).
Spread three tablespoons fillings down the length of each noodle. Roll noodle and place seam down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.

Divide rolls up among tins (6-8 per tin). Cover with plastic wrap and board lid. Freeze!

Suggested sides: Garlic bread