Ingredients:

• 8 – oven-ready lasagne noodles
• For Sauce:
• 5 ml (1 tsp) vegetable oil
• 6 mushrooms, sliced
• 1 Garlic clove, minced
• 1 540 ml can tomatoes, undrained
• 5 ml (1 tsp) thyme, dried
• For Filling
• 1 egg, beaten
• 3 hard-cooked eggs, peeled and chopped
• 175 ml (3/4 cup) Cottage cheese
• 125 ml (1/2 cup) mozzarella cheese, shredded, part-skim
• 50 ml (1/4 cup) – Parmesan cheese, grated
• 30 ml (2tbsp) – parsley, chopped

Method:

1. Place noodles in a 28 x 18 cm (11 x 7-inch) baking dish. Cover with boiling water and let stand about 8 minutes or until soft.
2. Drain and spread on flat surface.
3. Preheat oven to 180 C (350 F).
4. Heat oil in a skillet over medium heat.
5. Saute mushrooms and garlic for 3 minutes, or until soft.
6. Add tomatoes and thyme. Simmer 10 minutes to thicken.
7. Mix the filling ingredients together in a bowl.
8. Divide filling evenly among the 8 noodles and spread along the length of each noodle.
9. Roll up noodles and place in baking dish.
10. Pour sauce over noodles and cover.
11. Bake for 40 minutes, or until filling is set.
12. Let stand for 5 minutes before serving.

Recipe courtesy of Sify Bawarchi