Lasagna Rolls

This recipe was delicious, and I'm kind of proud of myself for coming up with it all on my own!!

Ingredients:
1/3 cup fat free ricotta cheese
1/3 cup reduced fat cottage cheese
1/4 cup fat free cheddar cheese
1 cup fresh, uncooked spinach leaves
1 large portobello mushroom
salt and pepper to taste
4 oven ready lasagna noodles
1 cup spaghetti sauce (I used bell pepper and mushroom flavor)

(PP+ 5 per roll)

Directions:
1. Prehead oven to 350.
2. Cook the lasagna noodles in boiling water until tender. Remove and spread them out on a clean surface area.
3. Place the riccota, cottage cheese, cheddar cheese, spinach and mushroom in a food processor and chop until well blended. It should turn into a greenish sort of paste. Add salt and pepper to taste.
4. Evenly divide and spread the cheese mixture onto the four lasagna noodles, leaving about 1/4 cup left over for later.

5. Roll the noodle up!

6. In a baking dish (I used a small one) pour 1/3 cup of spaghetti sauce on the bottom, then place the rolls in the dish. Cover with the rest of the cheese mixture and pour the rest of the spaghetti sauce on top (you can also top with some more cheddar cheese if desired).

7. Place the dish into the oven and bake for about 15 minutes, or until the rolls are warm and the cheese on top is melted.
8. Enjoy with some roasted veggies!