Lasagna Roll-ups

We like lasagna but not left over lasagna, but with a small family, it's time consuming to make because you have to find a small dish to cook it in and cut the noodles to fit. Otherwise we end up with a huge pan of lasagna and most of it will go to waste.

The solution to our problem is lasagna roll-ups. Basically you mix the meat, cheeses and other ingredients and put them on one lasagna noodle and roll up. Then you pour the sauce over that. By making these and freezing them, you can prepare the number you need for each meal and not have any leftovers.

This is a very forgiving recipe and easily adapted to meet your family's likes. I usually don't add the spinach because my family complains. If I don't have ricotta cheese, I just use more cottage cheese. If I have lots of cheddar or Monetary Jack cheese on hand, I add that also. I imagine that blanched fresh veggies like zucchini and mushrooms would be tasty in this recipe, but once again my family won't eat them.

Lasagna Roll-ups

Lasagna noodles (cooked and drained) 1 1/2 c. cottage cheese 1 1/2 cup Ricotta cheese 1 c. shredded mozzarella cheese 1/2 c. Parmesan cheese 8 ounces frozen spinach, thawed, pressed dry and chopped (optional) 1 pound ground beef

While noodles are cooking, mix the cheeses, meat and other ingredients together. Lay noodles out flat and spread some of the cheese mixture over the length of it - be generous! Roll up noodle, place seam side down in pan and continue with rest of noodles. May be frozen at this point.

To Prepare: Cover with white sauce or spaghetti sauce (may be baked frozen or thawed -- add a little baking time if starting with frozen roll-ups). Bake for 30 min. at 350 degrees - let sit for 5 minutes before serving!

I actually cut my rolled noodles in half because they fit into my baking dish easier that way.

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