Monday, June 27, 2011

Recipe Share: Egg Roll Lasagna

I received several questions about the Egg Roll Lasagna I posted about, so I wanted to give everyone the recipe. I first found the recipe on This is a subscription website, but if you are interested in receiving weekly menu plans (from someone other than me!), check it out. I hope you enjoy the recipe! I love doing fun things with egg roll and wonton wrappers - do you have any other fun ideas?

1 lb Morningstar Crumbles, slightly defrosted
10 oz. frozen chopped spinach
16 oz cottage cheese
1 egg, lightly beaten
4 cups marinara sauce
16 oz. egg roll wrappers
8 oz. shredded mozzarella cheese

Preheat oven to 375 degrees. That the spinach in the microwave and drain thoroughly.

In a medium bowl, mix together the cottage cheese, egg, and spinach.

In a 9x13-inch rectangular baking dish, build the lasagna in the following order: 1) one cup of sauce; 2) one layer of egg roll wrappers (to cover the sauce); 3) all of the Morningstar Crumbles; 4) 1/3 of the mozzarella cheese; 5) one cup of red sauce; 6) another layer of egg roll wrappers; 7) cottage cheese-spinach mixture; 8) 1/3 of the mozzarella; 9) one cup of sauce; 10) final layer of egg roll wrappers; 11) final cup of sauce; 12) final 1/3 of the mozzarella.

Bake the lasagna, uncovered, for 25-30 minutes until it is lightly browned and bubbly.

Allow the lasagna to cool for 10 minutes before cutting it. Or, refrigerate it for up to 3 days or freeze it for up to 3 months.

1 comment:

  1. I just made this and it was delicious! (I used ricotta cheese instead of cottage cheese, but otherwise I followed the recipe...).