• 3 Ratings
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Ingredients

Directions

  • In a large skillet cook sausage and onion until sausage is cooked through; drain well. Stir in 1/4 teaspoon garlic powder and 1/8 teaspoon pepper; set aside.

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  • For filling, combine cottage cheese, cream cheese, 1/2 cup of the cheddar or Monterey Jack cheese, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper; set aside.

  • Grease a 2-quart rectangular baking dish; set aside.

  • Place noodles on a clean surface. Spread cheese filling evenly over noodles. Sprinkle sausage mixture and mushrooms on top. Roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in the prepared baking dish; set aside.

  • For sauce, in a small saucepan melt butter. Stir in flour, tarragon, and 1/8 teaspoon pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/2 cup of the cheddar or Monterey Jack cheese. Pour sauce over pasta spirals. Cover and bake in a 350 degree F oven for 25 minutes. Remove cover; sprinkle with remaining cheddar or Monterey Jack cheese. Bake about 10 minutes more or until heated through. Makes 12 servings.

Make-ahead Tip:

Prepare pasta spirals and sauce as directed. Pour sauce over rolls. Cover and refrigerate for up to 24 hours. To serve, cover and bake in a 350 degree F oven for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes more or until heated through.

Dietary exchanges:

2 starch, 2-1/2 high-fat meat.

Nutrition Facts

319 calories; 19 g total fat; 9 g saturated fat; 47 mg cholesterol; 404 mg sodium. 17 g carbohydrates; 1 g fiber; 15 g protein;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1