Four Cheese Lasagna Roll Ups

• 2 1/2 cups small curd cottage cheese

• 1 cup ricotta

• 12 ounces shredded mozzarella

• 4 ounces grated Parmesan

• 2 beaten eggs

• 1 teaspoon garlic powder

• 1/2 teaspoon oregano

• 1 tablespoon fresh minced basil

• 2 tablespoons fresh minced parsley

• 1/4 teaspoon pepper

• 1/2 box cooked lasagna noodles (10 noodles)

• 1 (25 ounce) jar Rao‘s marinara sauce or DeLallo marinara

In a large bowl combine cottage cheese, ricotta, 8 ounces mozzarella, 2 ounces Parmesan, eggs, garlic, oregano, basil, pepper and parsley.

Spread about 1/4 cup or 4 ounces over the top of each lasagna noodle leaving 1/4 inch away from the sides of the noodles. Gently roll up.

Pour a bit of marinara on the bottom of a 9x13 baker to cover. Set each roll up into baker and cover with the rest of the marinara sauce. Sprinkle the roll ups with the remaining 4 ounces mozzarella and 2 ounces Parmesan.

Spray the underside of a sheet of foil with cooking spray. Cover the baker with the foil and bake 30 minutes and uncover bake 10 more minutes, broiling for the last few until lightly golden.