Spinach and Mushroom Lasagna Roll-Ups

I wanted to share with all of you one of my favorite recipes. I love Italian food and I think lasagna would have to be in my top five for favorite foods.I found a recipe similar to this from The Food Network  and my Betty Crocker cookbook. I have tried different ways to make it and I think this is my favorite so far.  Also, did I mention that this recipe is a healthier version of lasagna. So, don't feel guilty when you take that second helping.

Ingredients
1 lb. container of low fat cottage cheese (small curd)
1 egg
1 tbsp. Oregano or any Italian seasoning
1/4 c. of Grated Parmesean Cheese
1 - 9 oz. Package of Frozen Chopped Spinach
1 - 6.5 oz. Canned Mushrooms
8 to 9 -Whole Wheat Lasagna Noodles (you may only need 8 noodles depending on how you stuff the noodles)
2 C. Low-Fat Shredded Mozzarella Cheese
1 jar or 24 oz. of Spaghetti Sauce (I like tomato and basil)

First, you will boil the lasagna noodles according to the directions on the package. While the noodles are cooking  you can put the following ingredients in a large bowl and mix: cottage cheese, egg, Italian seasoning or oregano, parmasean cheese, can of mushrooms and the spinach (de-thawed).

After the noodles have cooked and cooled you can take about 1/3 cup (could be more depending on how big you want to make them) of the mixture and spread it out on a flat, lasagna noodle.  After, you have the mixture spread out on the noodle you can start rolling it up. I would put the seam facing down in a 9 x 13 pan. (Note: if you are using a dark coated pan you might want to slightly grease the pan with olive oil first)

Pre-heat oven to 350 degrees.  After the noodles have all been rolled up you can top them with spaghetti sauce.  I use the whole jar because we are saucy kind of people but if you don't like a lot of sauce maybe go for only half of the jar.  I then top the roll-ups with shredded mozzarella cheese (I use about 2 cups).  Cover the pan with aluminum foil and then you just pop it in the oven.  Cook it for about 35 minutes covered and then pull the foil off and let it cook another 5 to 8 minutes un-covered.  I usually serve the lasagna with salad and garlic toast.  Enjoy!