1½ c cottage cheese (I used fat free and recommend small curd)
¾ c Parmesan, grated
1 tbsp balsamic vinegar, optional
salt and pepper
½ c mozzarella cheese, grated
Instructions
Preheat oven to 350 F.
Boil the noodles. Drain and set aside.
Meanwhile, saute the garlic over medium heat, until fragrant. Add the mushrooms (plus salt and pepper, if desired). When the mushrooms are almost browned, throw in the spinach and cook until wilted.
While the veggies are cooking, mix together the cottage cheese, Parmesan, a pinch of salt and pepper, and 1 tbsp balsamic vinegar.
Spritz a 9 x 9 baking dish with nonstick spray and cover the bottom in a thin layer of spaghetti sauce.
Lay a noodle flat on a piece of wax paper (prevents sticking to your work surface to use wax paper). Layer with ⅙ of the cheese mixture topped with ⅙ of the veggies. Roll and place seam side down on the sauced pan. Repeat with all noodles.
Top each rolled noodle with desired amount of sauce and top with mozzarella cheese.
Bake for 20 minutes, until the cheese is melty and the sauce is hot.