New Way to Wrap

Recipe By Chanie Nayman

Cooking and Prep: 50 m
Serves: 8
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Chanukah , Nine Days
Diet: Vegetarian , Pescetarian
Source: Family Table by Mishpacha Magazine

I know what you’re thinking — why wraps? Lasagna noodles work for me! I’ll tell you why — according to many you wash on wraps, thereby making it a great Melaveh Malkah food. And it works great with whole wheat wraps, a huge plus since whole wheat lasagna noodles just don’t taste the same . Last but not least, why not? Sauce and cheese? Delicious!!

Ingredients (7)

Main ingredients

8–10 small wraps, whole wheat or regular
1 (24-oz./680-g.) jar Tuscanini Marinara Sauce

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Tuscanini Marinara Sauce
16 ounces (454 grams) cottage cheese
1 clove garlic, or 1 cube Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
3 cups chopped broccoli (optional)
1 cup chopped tomatoes (optional)
3/4 cup shredded cheese, plus 1 and 1/4 cups shredded cheese, for the top

Start Cooking

Assembly

Preheat oven to 350°F (180°C).
Mix together sauce, cottage cheese, garlic, broccoli, tomatoes, and a three-fourths cup shredded cheese.
Place 3 tablespoons of the sauce-and-cheese mixture in the center of each wrap.
Pour a few tablespoons of the sauce mixture into a 9- x 13-inch pan. Place wraps on top of the sauce and top with any additional sauce and the remaining shredded cheese.
Bake for 20 minutes covered and an additional 20 minutes uncovered.