Vegetable Lasagna Pinwheels

12 ounces lasagna noodles
32 ounce can plum tomatoes
2  TBSP Olive Oil
2   Medium onions, chopped
3 cloves garlic, minced
1 cup chopped zucchini
1 cup chopped broccoli
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp. pepper
1 tsp dried red pepper - crushed
3 cups low-fat cottage cheese
4 cups marinara sauce
4 TBSP shredde Parmesan cheese

Prepare lasagna noodles as directed on the package but do NOT add salt to the water. Drain  and set aside.

Drain and chop tomatoes, reserving liquid

Heat oil in a large skillet and saute onions and garlic until golden brown

Add zucchini, broccoli, tomatoes, reserved liquid and spices, simmer covered for 10 minutes stirring occasionally.

Preheat oven to 350 degrees

Lay 3 noodles side by side, touching each other.
Layer cottage cheese and vegetable sauce on top of noodles
Roll up each noodle separately and place in a casserole dish
Continue until all noodles are used and in the casserole dish.
Cover with marinara sauce
Top with Parmesan cheese
Bake for 25 minutes

Serve immediately

Serves   3 - 4

Ham and Swiss Double Pinwheels

This recipe and photo are from the Pillsbury web site

1/4 lb cooked ham, cut into pieces (about 1/3 cup)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons grated Parmesan cheese

1/2 cup shredded Swiss cheese (2 oz)

2 tablespoons sliced green onions (2 medium)
(If you have some fresh spinach or basil, toss of in )



1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.

2. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13x8-inch rectangle.

3. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions.

4. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.

5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. (Better a little over than under)

TIPS -
 
Make them LOVE -LY -  I have been using this recipe for bridal showers for several years. I form it into a heart shape as follows: As I place each slice on the cookie sheet, I use a teaspoon handle to push the center into a point and shape it by pinching it between thumb and finger. The 2 round parts become the top curves of the heart. Everyone is really impressed by the appearance and flavor!
 
Cut them easier  -*Suggestion for the person who said they are difficult to cut: After you've rolled them up refrigerate them for about 20 minutes, they should be a little easier to cut. Bon Appetit!