I meant to get a picture of this before we started eating, but forgot! Anyway, I had gotten a package of egg roll wrappers from a friend who wasn’t going to be using them. I didn’t have vegetables for egg rolls, so I decided to explore other things I could use the wrappers for. Turns out there is a lot! My husband and daughter have been asking for lasagna, and I had cottage cheese in the fridge, so it was an easy decision! This was quick to put together and didn’t take too long to bake. This only took 4 wrappers, so I have plenty left to try something new tomorrow night! Now, my husband could tell a difference in using wrappers over dry noodles from a box. I couldn’t tell much different, but wrappers are a lot thinner, so it’s not as bulky. But, something different to try, and if you have a few wrappers left from another meal, this is a great way to use them up.
Lasagna using Egg Roll Wrappers
What you need:
2 cups cottage cheese
1 egg, beaten
1/4 cup chopped spinach
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/4 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
Salt and pepper
2 cups tomato or meat sauce
4 large egg roll wrappers
How to make it:
Preheat oven to 350 F.
Mix together cottage cheese, egg, spinach, oregano, basil, salt, pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
In an 8×8 baking dish, cover the bottom of the dish with a little of the sauce. Place egg roll wrapper down on the sauce.
Spread 1/3 of the cheese mixture over wrapper. Spread sauce over the cheese mixture. Then, place a wrapper. Continue until cheese mixture is out and you end with a wrapper on top. Pour remaining sauce over the top. Sprinkle remaining Parmesan and mozzarella cheese on the top.
Cover with foil and bake in the preheated oven for 30 minutes. Remove foil, and bake for another 15-20 minutes, or until cheese on top has melted.
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