Submitted by: Mary Jones - Cumberland, Maine. From the 1997 ¡°Cooking with Maine Lobster¡± Consumer Recipe Contest.
INGREDIENTS:
(8 servings)
8 lasagna noodles
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon oregano, dried
1 tablespoon basil, fresh (1 tsp. dried)
1 tablespoon butter
1/3 cup salsa, mild
8 ounces Maine Lobster meat, chopped
2 1/2 cups spaghetti sauce
1 1/2 cups cottage cheese, small curd
1 1/2 cups mozzarella cheese, shredded
As needed scallions to garnish
DIRECTIONS:
Cook lasagna noodles according to package directions, then drain. Chop celery, red and green peppers and slice mushrooms. Sauté celery, peppers, garlic, oregano and basil in one tablespoon of butter until tender. Add mushrooms and salsa. Gently mix, heating through. Arrange chopped Maine Lobster meat over cooked vegetables and let heat slowly, 2 or 3 minutes. Pour 1/2 cup of spaghetti sauce in the bottom of a 2 1/2 quart covered baking dish. Gently spread approximately 1/3 cup of the Maine Lobster mixture on each lasagna noodle. Dot entire strip with 2 tablespoons of cottage cheese and sprinkle 1 tablespoon of mozzarella cheese over. Gently roll up each strip starting at the narrow end. Place seam side down in pan. Pan needs to accommodate 8 rolls. Spoon remaining sauce over rolls. Bake, covered in a 350° oven for 30 to 35 minutes, until sauce is bubbly. Garnish with fresh scallions.
NUTRITIONAL:
Per serving:
calories 556.9
carbohydrate 80.2 g
cholesterol 53 mg
fat 13.3 g
protein 28.5 g
sodium 766 mg
dietary fiber 5.3 g
calcium 111 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
