Two Lasagna Recipes

I got the energy to make not one but two different types of lasagna tonight.  I wouldn't go so far as to say they're the healthiest of meals, but I did use low fat ingredients, so you never know.

The one in the background I'll call "Pizza Lasagna Toss" as it differs from normal lasagna because the noodles aren't layered, but "tossed" into the casserole.  I've portioned this into 4 servings and calculated it at 327 calories per serving.  That's pretty good!  Here's how I made it...

You'll need:

1/2 lb cooked lasagna noodles
14 pepperoni slices
1/2 c sliced mushrooms
1/2 c 2% shredded Italian cheese blend
1 c marinara sauce (I just so happened to use regular Ragu)

Start with a thin layer of sauce on the bottom, then messily add a layer of noodles, folding them over and around like ribbons of pasta rather than straight layers.  Top with more sauce, cheese, mushrooms and a few of the pepperonis.  Continue until all of the ingredients are exhausted, finishing the top layer with some cheese.  Bake for 25-30 minutes at 350 degrees.

Pizza pasta has to be one of my all time favorite things. 

Next up we have Lasagna Rollatini (foreground of the picture) which can be made a million ways.  Tonight I did a similar filling to the Eggplant Involtini that I made a few weeks ago (and never really shared the recipe for since it's a Cooking Light recipe.  No really, click here for the Eggplant Involtini recipe.  At 4 servings (three rollups a serving) this pushes 400 calories.  Still not terrible.  There's worse things. 

You'll need:

1/2 lb cooked lasagna noodles (yes, I cooked the whole pound and needed to use it all... you caught me).
8 oz 1% milkfat cottage cheese
2 oz grated parm cheese, divided
2 Tbsp basil (I love basil in the tube... as you know)
2 Tbsp pine nuts
1 egg
2 cloves garlic
2 c marinara

In a food processor, chop up the garlic cloves.  Add pine nuts and chop those up.  Add cottage cheese and egg and blend.  Pour into a bowl and stir in 1/2 of the parm and the basil.  Spread a couple spoonfuls of this filling onto each lasagna noodle.  Starting at one end, roll the filling topped noodle up with the filling side on the inside of the spiral.  Repeat until all noodles and all filling is used up. 

Spread a bit of marinara in a casserole dish.  Line up the rolled up noodles and top with remaining marinara and the remaining parm.  Bake for 25-30 minutes at 350 degrees. 

So I have leftovers for days.  I'm pretty excited :D