(Adapted from Rachel Ray's 30 Minute Meals... it's pretty fast but it dirties an amazing number of dishes)
about 2 T. olive oil
1/2 lb. or more mushrooms, chopped (I like a mix of button and shiitake)
1 onion, chopped small
4 cloves garlic, minced
salt and freshly ground black pepper, to taste
1 large bunch spinach (or 1 10-oz package frozen spinach)
16 oz carton cottage cheese (or ricotta)
9 curly-edged lasagna noodles, cooked al dente
1 1/2 T. butter
2 T. flour
3/4 c. half & half
1/3 c. chicken or veggie broth
4 oz parmasan or romano cheese
1 c. shredded mozzarella cheese
If using fresh spinach, clean and dunk into boiling water just long enough to wilt; drain and rinse with cold water; squeeze dry; slice squeezed spinach into 1/4" slices; fluff it back up. If using frozen spinach, defrost and squeeze dry.
Preheat oven to 350 degrees.
Heat oil in a medium skillet over moderate heat. Add onions, mushrooms, and garlic. Season with salt and pepper. The salt helps draw out moisture (a good thing) drain liquid as you go. You could save this liquid and use it in place of the broth in the cheese sauce... it would probably be yummy, but a little oddly colored. Saute until onions are tender. Add spinach and cottage cheese and heat through. Adjust seasoning if needed.
Meanwhile, make roux of butter and flour. Add half & half and broth and cook, whisking, until it thickens. Slowly add parmasan cheese, whisking as you go, until cheese is all melted.
Lay out cooked lasagna noodles and spread with filling (I did 3 at a time on a cutting board... made it easier to evenly distribute the filling) and roll up. Place in a baking dish... 9" x 9" is good... setting upright. Pour sauce over rolls and sprinkle mozzarella on top. Put in oven and heat through. Then turn on broiler just long enough to toast cheese.
