1 (16 oz.) pkg. Ronzoni curly edge lasagna
2/3 c. red pepper, chopped
2/3 c. mushrooms, chopped
1/2 c. onion, chopped
2 tbsp. butter
2 c. sm. curd cottage cheese
2 (10 oz.) pkgs. chopped spinach, thawed & drained
2 eggs, slightly beaten
6 tbsp. grated Parmesan cheese
1 tsp. pepper
2 (15 oz.) cans tomato sauce
2 tsp. marjoram leaves
1 tsp. garlic powder
2/3 c. Mozzarella cheese, shredded

Cook noodles as directed, omitting salt; drain and pat dry. Saute red pepper, mushrooms and onion in butter until tender. Combine cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese, the sauteed vegetables and pepper; mix well. Spread 1/3 cup filling on each noodle. Roll up, place in greased 13 x 9 inch baking dish. Heat tomato sauce, marjoram, sugar and garlic powder 5 minutes; pour over lasagna rolls. Sprinkle with Mozzarella cheese and remaining Parmesan cheese. Cover and bake at 350 degrees for 40 minutes. Makes 12 rolls.

This lasagna is my favorite. I have made it often, as I find it goes with any dinner. Also it can be prepared in advance and frozen.