Healthy Spinach Lasagna Rolls

• 9 lasagna noodles, uncooked
• 1 C minced mushrooms (about 3-4 oz)
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 6 oz fresh spinach
• 15 oz fat-free cottage cheese, small curd
• ¼ C parmesan cheese
• ¼ C nutritional yeast (or more parmesan)
• 1 large egg
• 1 Tbsp oregano
• ½ Tbsp dried basil
• 1 tsp red chili flakes (optional)
• Salt and pepper, to taste
• 24 oz marinara sauce (I use "no sugar added")
• ½ C mozzarella cheese, part skim
• Fresh basil, for garnish

1. Preheat oven to 375°F and set out a 9x13 casserole dish. Spread 1 cup of marinara sauce on the bottom of the dish in an even layer and set aside.
2. Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions, then drain and rinse. Lay noodles out to dry on a cooling rack with paper towels underneath the rack. Set aside.
3. Heat a large skillet over medium-high heat. Add mushrooms and sauté for 3-4 minutes. Spray the mushrooms with cooking spray and add onions, sautéing for another 3-4 minutes or until onions are translucent. Finally, add spinach and garlic. Remove veggies from heat when spinach has wilted and garlic is fragrant.
4. In a large bowl, combine veggies with cottage cheese, parmesan cheese, nutritional yeast, egg, oregano, basil, chili flakes, and salt/pepper. Mix well.
5. Spoon 3-4 tablespoons of lasagna filling onto a noodle and spread in a line, leaving one edge with 1/2" inch of empty space. Repeat with each noodle until filling is finished.
6. One by one, roll up each lasagna noodle and place seam-side down in the casserole dish in a 3x3 array. Pour remaining marinara sauce over the lasagna rolls, making sure to cover all parts of the noodles. Sprinkle mozzarella cheese over the sauce.
7. Cover casserole dish with foil and bake for 40 minutes. Let stand for 5-10 minutes before serving. Garnish with fresh basil and enjoy!

Nutrition facts are a calculated estimate of one roll.