Lasagna Roll Ups

20 whole lasagna noodles

Sauce:

2 Tbsp. olive oil

1 whole onion, diced

3 cloves garlic, minced

2 lbs.  ground beef or Italian Sausage or any combination of similar meats

2 can spaghetti sauce

1 (15 oz.) can of diced tomatoes

1 tsp. salt

1 tsp. black pepper

1 tsp. parsley

1 tsp. basil

 Filling

30 oz. cottage cheese

2 eggs

3/4 cups parmesan cheese

½ tsp. salt

½ tsp. pepper

1 tsp. parsley

1 tsp. basil

2 cups grated mozzarella

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the meat and stir it around, cooking it until totally browned. Drain excess fat, then add spaghetti sauce, diced tomatoes, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining cottage cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a layer sauce into the bottom of disposable foil loaf pans. Spread 2-3 tablespoons the cottage cheese filling on each noodle, and then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans.) Top with remaining sauce, plenty of grated mozzarella, and some grated Parmesan.

If baking immediately, bake at 375° for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

This recipe is a variation of the one found here.