10 Lasagna Noodles — cooked
1 C Creamed Cottage Cheese
1 8 Oz. Pkg Cream Cheese
1 Lge. Clove Garlic — minced & divided
1/2 Tsp Salt
1/4 Tsp Pepper — divided
6 Tbsp Parmesan Cheese — divided
2 Cans Cream Of Tomato Soup — undiluted
1/2 C Water
1 tsp Oregano
Cook noodles according to package directions and drain. Arrange noodles overlapping ? inch in a rectangle. Combine cottage cheese, cream cheese, half the garlic, half the pepper, and half the Parmesan cheese. Spread mixture on noodles. Roll as for jelly roll. Place roll in a shallow baking dish (10″ x 6″ or 13″ x 9″ ). Combine soup, water, oregano, and remaining garlic and pepper; pour over noodles. Sprinkle with remaining Parmesan cheese. Bake at 350? for 30 minutes. Serve with additional Parmesan cheese.
Serves 4.
Note:
This is intended to be a meatless dish, but is very good with meat balls which have been seasoned with Italian seasoning.
Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974
billspa@icanect.net