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 ½ 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