Lasagna Rolls

We have been going to a lot of potlucks lately, and here is a classic that I turn to if I have time to make them. These are great to make ahead of time and freeze without the sauce and then you just need to add the sauce.

Lasagna Rolls come in many different varieties, just like lasagnas. In the same way, whatever you would put in a lasagna can go in the roll ups.

You can also easily make them vegetarian style and just not add meat to the sauce. I have made these with just spinach in the lasagna and the sauce without the meat. You could also do an Alfredo sauce with the spinach!

Sauce-
1 lb ground beef (or you could use ground turkey)
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce (you can use your favorite spaghetti sauce or you can make your own)

Filling-
2 c. cottage cheese (I use Ricotta)
1/2 cup grated Parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste

9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese

In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish.

In a bowl combine cottage cheese, Parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper.

Spread a little of the cheese mixture evenly over each lasagna noodle.Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.

Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.