I made this awhile back and it quickly became one of our family’s favorite recipes.
Start by cooking your lasagna noodles al dente (rinse in cold water once they are finished cooking) and browning 1 lb of hamburger, drain.
While those are cooking mix together the following in a medium sized bowl:
2 cup ricotta cheese
1/2 cup cottage cheese
1 cup Parmesan cheese
1 cup mozzarella cheese, divided
3/4 tsp salt
1/8 tsp cracked pepper
1 tsp parsley, dried
3/4 tsp oregano, dried
1 t lemon juice
1 lb browned hamburger (if you don’t want to use meat you can sub in 5 cups of finely chopped spinach.
Take one noodle at a time and lay it flat on a plate.
Spoon a good amount of meat and cheese filling onto the noodle.
Start at one end and roll the noodle into a tight bundle.
Once all your noodles are all rolled up, take a 9 x 13’’ pan and pour 1 cup of spaghetti sauce into the bottom of it. Place all your lasagna rolls in the sauce, seam side down.
Top the rolls with the rest of your spaghetti sauce and 1 cup of mozzarella. Cover with foil and back 45 minutes at 350 degrees.
These helped eliminate the mess of cutting and serving up unrolled lasagna and the ingredients you can roll into the noodle are endless!