When ever I make lasagna, getting out of the pan was never a pretty sight. Then I happened upon this recipe. Loved it! Was easy to make and varying the serving size is simple. The "rolls" are easily frozen.
Original found on http://www.allrecipes.com search for "Lasagna Roll-Ups". It's the one by Virginia Foley
I tweaked it a little. Recipe scaled for 6. The web site lets you adjust the serving size. Doing it for 6 filled up a glass cake pan nicely.
1 pound ground pork sausage (or beef, or turkey, or...)
small onion, chopped
3 garlic clove, minced
3 (16 ounce) cans crushed tomatoes
1-1/2 teaspoons dried oregano (I used a Italian seasoning blend instead and tripled the usage)
dash cayenne pepper
2 cups ricotta cheese
2 cups of small-curd cottage cheese
3/4 cup grated Parmesan cheese
3 egg, lightly beaten
3 tablespoons minced fresh parsley
3/4 teaspoon onion powder
18 lasagna noodles, cooked and drained (I ended up only using 12)
1-1/2 cups shredded mozzarella cheese
Optional: mushrooms, peppers, etc.
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, oregano and cayenne; simmer for 10 minutes. Salt to taste while cooking. Spoon half of the meat sauce into a greased baking dish. combine cottage cheese, ricotta cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375 degrees F for 30-35 minutes or until heated through. Let stand 10 minutes before serving.
Original found on http://www.allrecipes.com search for "Lasagna Roll-Ups". It's the one by Virginia Foley
I tweaked it a little. Recipe scaled for 6. The web site lets you adjust the serving size. Doing it for 6 filled up a glass cake pan nicely.
1 pound ground pork sausage (or beef, or turkey, or...)
small onion, chopped
3 garlic clove, minced
3 (16 ounce) cans crushed tomatoes
1-1/2 teaspoons dried oregano (I used a Italian seasoning blend instead and tripled the usage)
dash cayenne pepper
2 cups ricotta cheese
2 cups of small-curd cottage cheese
3/4 cup grated Parmesan cheese
3 egg, lightly beaten
3 tablespoons minced fresh parsley
3/4 teaspoon onion powder
18 lasagna noodles, cooked and drained (I ended up only using 12)
1-1/2 cups shredded mozzarella cheese
Optional: mushrooms, peppers, etc.
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, oregano and cayenne; simmer for 10 minutes. Salt to taste while cooking. Spoon half of the meat sauce into a greased baking dish. combine cottage cheese, ricotta cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375 degrees F for 30-35 minutes or until heated through. Let stand 10 minutes before serving.
