Spinach Lasagna Roll Ups (or shells)

Elliot loves these spinach lasagna roll ups! They are very healthy, the cottage cheese is an excellent source of protein.

If I'm short on time I'll just use a jar of spaghetti sauce instead of making the sauce.  You could also make this using pasta shells which present better, but I liked the spinach mixture to pasta ratio better using the lasagna noodles.  If you really like the filling and want to taste that more you might want to try the shells.

6 whole wheat lasagna noodles, or about 18 jumbo shells
1 small onion, diced
1 (14-1/2 oz) can whole tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 teaspoon brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

2 (10 oz) packages frozen chopped spinach, thawed
2 cups 1% low-fat cottage cheese
1 cup (4 oz) shredded part-skim mozzarella cheese
1/4 teaspoon pepper

1/2 cup freshly grated Parmesan cheese

Cook lasagna noodles or shells according to package directions. Drain and set aside.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Stir in whole tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Drain spinach, pressing out excessive moisture. Combine spinach, cottage cheese, mozzarella cheese, and 1/4 teaspoon pepper.

Spread 2 cups tomato mixture in a glass baking dish coated with cooking spray. Spread spinach and cheese mixture along each lasagna noodle and roll up, placing seam side down in dish. Top with remaining tomato mixture. Cover and bake at 350 degrees for 35 minutes or until heated. Sprinkle with 1 tablespoon Parmesan cheese.