Sometimes you can fall into a cooking rut. Making the same old recipes over and over again. For me, vegetable lasagna often falls into that category. The other week I had half a box of lasagna pasta, a jar of pasta sauce, and half a container of cottage cheese. All of which got me thinking about what I could possibly make with them. Here’s what I came up with, a new twist on lasagna by using the pasta in a slightly different way. This dish is filling so it easily serves 4-6 people especially if you pair it with a salad. Leftovers also freeze well too.
7 strips of lasagna pasta…cook them, rinse them in cold water and then cut them in half lengthwise and set them aside
1 jar pasta sauce…your choice of flavor
1 cup cottage cheese
1 1/2 cups chopped cooked broccoli
3/4 cup breadcrumbs
salt and pepper and a dash of dried basil
Sharp shredded cheese for topping
Spray a large casserole dish with non-stick spray. Place about 1/2 cup of the pasta sauce in the bottom and swirl it around so everything is covered.
In a mixing bowl add the cheese, broccoli, breadcrumbs, seasoning and egg and mix together.
Take a strip of lasagna and place just over one tablespoon of the cheese and broccoli mixture on the end and roll up. Place in the casserole dish.
Repeat until all the pasta and mixture is used.
Pour the rest of the sauce over the top of the pinwheels and sprinkle on some shredded cheese.
Cover the dish with foil and bake at 375 degrees for about 15-20 minutes until everything is warmed through and cheese has melted and is lightly golden brown.